Basics: Millet

Recipe: Basics: Millet

Makes : about 4 cups | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian
Take a few minutes to toast the millet while you're bringing the water to a boil; it helps the grains cook evenly. I think millet benefits from a touch of oil in the cooking water, but you can leave it out if you like.


  • 1 cup millet
  • 2 1/2 cups water
  • 1 tablespoon olive oil


  • Put the millet in a medium frying pan and set the pan over moderate heat. Toast the millet, stirring often, until you hear popping and smell a fragrant, toasty aroma, 4 to 5 minutes. (You can do this step ahead of time. Transfer the toasted millet to a bowl until ready to cook, up to several days ahead.)
  • Meanwhile, bring the water to a boil in a medium saucepan. Stir in the oil and the toasted millet and return to a boil. Cover the pot and then reduce the heat to low. Cook the millet until just tender, about 22 minutes. Fluff the millet with a fork or spatula. Replace the lid and let the millet steam off the heat for 5 minutes longer before serving.


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  1. JenD says:

    I’m new to gluten free eats and recently tried millet for the first time. I’m loving this grain so much, I may just break up with rice. I haven’t tried toasting it first, but thanks to your great tips, my millet will no longer be sticky and clumpy. Quick question: do you feel it’s necessary to rinse the millet before toasting?

    • laura says: (Author)

      I usually don’t rinse it, but you certainly could. My only concern is that wet millet will not actually “toast” in the pan if it’s wet, it will pool water and start simmering. So just make sure you drain it thoroughly in a colander, or maybe even rinse it ahead of time and spread it out on a rimmed cookie sheet to dry.

  2. JenD says:

    Good to know! I keep reading conflicting advice about rinsing grains, so thought I’d ask. Thanks so much. I’m finding your website extremely helpful!

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