Learn how to cook millet in 4 simple steps with this easy tutorial. Only 3 affordable ingredients and less than 30 minutes required!
This easy tutorial will have you cooking millet for the whole week! Super simple and with only 3 affordable ingredients required, learn how to cook millet and get it ready in less than 30 minutes.
The best part about this healthy and rich-in-fiber cereal is that it can be served with absolutely any ingredient that you can think of. It goes perfectly well with some raw or cooked veggies to make a nourishing millet bowl.
What is millet?
Millet is a whole type of grain that scores low in the glycemic index. It is high in fiber (prebiotics), which positively contributes to gut health.
Whole grains like millet or brown rice are a very good source of nutrients and have very important health benefits, such as supporting healthy digestion or not spiking blood sugar.
Ingredient notes
- Water: to add some more flavor to your millet, you could use vegetable stock instead of water.
- Soy sauce or tamari: I used soy sauce.
Dietary variations
- Make it gluten-free: use tamari instead of soy sauce.
- Make it soy-free: feel free to use coconut aminos or add vegetable stock or water instead of soy sauce, and add salt to taste.
How to cook millet
- Soak the millet overnight.
- Drain and rinse the millet and toast it in a skillet over high heat until it starts to golden brown.
- Place the millet and the water in a saucepan and bring to a boil. Then add the soy sauce or tamari and stir.
- Cover and simmer gently for 10 to 15 minutes.
- Serve your millet immediately.
How to store millet
- Fridge: keep the leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: store it in the freezer for up to 3 months. You can use an airtight container, but I prefer to freeze millet in a thin, flat layer in sealable plastic bags because these take up less space and also help the grains thaw more easily later on. Thaw overnight in the fridge.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little bit of oil or water if needed.
Is millet gluten-free?
Yes, millet is a gluten-free grain, so it is suitable for people who don’t consume gluten or suffer from celiac disease.
Serving suggestions
This tutorial is very simple, but you can customize it with lemon juice, apple cider vinegar, herbs, spices like black pepper, or any ingredient you love to enhance the flavor.
Feel free to serve your millet with stuffed avocados, veggie stir fry, or as a side dish to vegetable korma or vegan chana masala. It also goes wonderfully well with salads.
Looking for more easy tutorials?
- Instant Pot Quinoa
- Instant Pot Chickpeas
- How to Cook Quinoa
- Instant Pot Black Beans
- How to Make Sauerkraut
Did you learn how to cook millet?
Please leave a comment and rate it below. We’d love to hear from you!
Print
How to Cook Millet
- Prep: 5 mins
- Cook: 20 mins
- Total: 25 mins
- 2 1x
- How to
- Asian, African
- Vegan
Servings 2 1x
Learn how to cook millet in 4 simple steps with this easy tutorial. Only 3 affordable ingredients and less than 30 minutes required!
Ingredients
- 1/2 cup millet (100 g)
- 1 1/2 cups water (360 ml)
- 1 tbsp soy sauce or tamari
Instructions
- Soak the millet overnight or for at least 4 hours. This step is optional, but I like to do it because when you soak your grains, they’re easier to digest and this also reduces the cooking time.
- Drain and rinse the millet and toast it in a skillet over high heat until it starts to golden brown to enhance the nutty flavor of this gorgeous grain. Stir frequently.
- Place the millet and the water in a saucepan and bring to a boil. Then add the soy sauce or tamari and stir.
- Cover and simmer gently for 10 to 15 minutes or until all of the water is absorbed. If you are cooking millet for the first time, use only 1 cup of water (250 ml) and when it’s absorbed, add all the remaining water (1/2 cup or 125 ml). The amount of water and the cooking time may vary.
- Serve your millet immediately with stuffed avocados, veggie stir fry, or as a side dish to vegetable korma or vegan chana masala.
- Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. I prefer to freeze millet in a thin, flat layer in sealable plastic bags because these take up less space and also help the grains thaw more easily later on. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little bit of oil or water if needed.
Notes
- I used soy sauce, but tamari is a good gluten-free alternative. If you can’t eat soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
- To add some more flavor to your millet, you could use vegetable stock instead of water.
- This tutorial is very simple, but you can customize it with lemon juice, apple cider vinegar, herbs, spices, or any ingredient you love to enhance the flavor.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 194
- Sugar: 0.2g
- Sodium: 511mg
- Fat: 2.1g
- Saturated Fat: 0.4g
- Carbohydrates: 36.9g
- Fiber: 4.3g
- Protein: 6.5g
How can it be dressed up for a morning meal instead of the usual oatmeal etc.? I love soy sauce and the veggie bowl idea but would like something for morning for a filling meal. Thanks!
Hi Helene! Maybe you can add some plant-based milk, and some syrup and banana 🙂
Hi
Please can you tell me what millet you are using, I find it hard to get hold of USA millet and mostly in the shops they have Chinese Millet which performs very differently.
Thanks
★★★★★
Hi Jan! I live in Spain, so I can’t help you with that! I’m so sorry 🙁
Ive heard you can cook it in miso which I love, I’m getting some millet tomorrow, so will have a go after Ive soaked it. Think it’s gonna be good!
Hi! That sounds so good 🙂 Have a nice day!
Was wondering what was wrong when my millet was not breaking down properly…….I was not soaking it long enough. Going to get a batch going after finishing this reply. Will try tomorrow!
Hi! Try to do it again and tell me if it works 🙂
Going to try this!
Perfect Shirl 🙂 Hope you liked it!
I took some millet that had been sitting in my refrigerator for seven years, and used your method. I’d never thought of toasting it before boiling it! When it was done, I poured some cold Barilla marinara sauce on top of it, gobbled it up, and it was mighty fine!
Thanks!
Hi DJ! That sounds delicious!!! I´m glad you enjoyed it!!!!! Have a great day!
I only see two reviews, but my Bing search shows this recipe has 243 reviews and 3 stars. Maybe my search results are wrong? I wanted to read the comments in case they mention some ideas to try.
Hi Sandy! It’s wrong, it only has 2 comments 🙂
Haven’t cooked it yet but it sounds fine. Your site is very easy to move around in and print the recipe. Thanks
Hi Jenny! Thanks a lot 🙂 Have a nice day!
It’s very nice
★★★★★
Hi Ashok! Thanks a lot 🙂