Millet is a rising star among whole-grain enthusiasts. With its high-fiber, high-protein nutritional profile and a taste akin to corn, it is becoming increasingly popular and common in both household kitchens and on the menu at restaurants. Learn how to cook millet so that it is a delightfully fluffy and appetizing, every single time.

Millet can be intimidating to cook, and if you don’t do it right, you may reject it as too chewy and textured for your liking. Don’t make the mistake of shunning millet simply because you haven’t learned how to cook it correctly.

Millet is an ancient seed that heralds from Africa and northern China. About two-thirds of the world’s population regularly enjoys millet. In the United States, it has only become popular over the past few years with the rising interest in dietary fiber and healthier sources of carbohydrates. The grain looks a lot like birdseed (and actually is used in birdseed!) before it is cooked, but turns out to be surprisingly light and mild in texture and taste after it is boiled in water. It has nutty overtones but is neutral enough to be versatile, fitting into just about any dish that would otherwise call for white rice.

In a 100-gram serving of millet, there are 378 calories, 4.2 grams of fat, 195 milligrams of potassium, 9 grams of dietary fiber, 11 grams of protein, and plenty of iron, vitamin B6, and magnesium. Learn how to cook millet the right way and enjoy!

Step By Step: How to Cook Millet

1. Assemble 1 cup of raw millet, 2 cups of water, a dash of salt, and 1 tablespoon unsalted butter. One cup of dry millet will make about 3.5 cups of cooked millet, so adjust the ingredient amounts accordingly. If you are looking for a porridge-like consistency, use 3 cups of water per 1 cup of millet.
2. Toast the millet in a dry saucepan over medium heat to bring out its nutty flavor. Use a spatula to mix it while it heats for about 3-4 minutes. The grain’s color will turn golden brown.
3. Increase the heat to high, add the water, and toss in the salt. Stir.
4. Once the water reaches a boil, reduce the heat to a simmer.
5. Add in the butter, give the mixture a good stir, and place a lid on the saucepan. Let simmer on low heat for about 15 minutes. Be careful not to lift the lid off the pan or stir the mixture too often, as doing so will alter the texture of the millet. However, if you have opted for a thinner, porridge-like millet, you can stir occasionally as the millet simmers.
6. After 15 minutes, or once the grains have absorbed most of the water, remove the pan from the heat and let sit with the lid on for about 10 minutes. These last 10 minutes are crucial for the millet to continue to absorb the remaining water and reach the right consistency.
7. After 10 minutes have passed, remove the lid and use a fork to fluff the millet. Serve immediately.

But don’t stop there.

Millet is splendid simply cooked with only a bit of butter and salt to enhance its natural flavors, but millet works even greater wonders in more complex dishes! These savory millet cakes are infused with the flavors of carrot, cilantro, and curry spice. Or, you could go the sweet route with this morning recipe for honey apricot millet with blueberry compote and toasted almonds. It’s a breakfast to fuel your body and soul!

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Millet Porridge Image from Shutterstock

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Delicious millet recipes prove that this grain is about more than just bird seed.

While quinoa is the wunderkind of any moderately conscious eater, millet has certainly taken a back seat. Maybe it’s because most people equate millet to bird seed, or maybe it’s because millet just hasn’t been branded as a “sexy grain” yet, but for whatever reason we have forgotten to pay attention to millet. Now is the time to change that.

Gluten-free, high in protein and a good source of magnesium, millet is an all around healthy grain that packs a punch. Even better? There’s millet that’s produced in the US. That makes the grain a healthy and sustainable option to add to your plate.

Looking to incorporate millet into your daily routine? Here are 21 recipes to start with.

1. Popped Millet

When you pop millet you get a well-rounded, toasted flavor, and the popped grains are easy to toss into yogurt or on a salad.

2. Winter Millet Salad

Combine with roasted butternut and use millet as a base for a hearty, wintry salad.

3. Farro and Millet Risotto

Who said you need rice to make risotto? No one.

4. Winter Squash and Kale Millet Burgers

Millet can easily be used as a base for vegetarian burgers. In this recipe it’s combined with kale and winter squash.

5. Millet Corn Chowder with Greens

This creamy vegetarian chowder is a perfect way to use up end of season corn.

6. Cauliflower Millet Mash

This vegan-friendly recipe is a great alternative to classic mashed potatoes.

7.Millet Buckwheat Wraps

You can also use millet in flour form (which you can make yourself in a food processor or spice grinder) and combined with buckwheat flour you can make these tasty gluten-free wraps.

8. Cinnamon, Millet and Flax Crackers

Another fun use for millet flour: gluten-free crackers.

9. Millet and Blueberry Pancakes

When blueberries aren’t in season, or you don’t have any frozen ones on hand, consider substituting for something more seasonal; pears perhaps?

10. Sprouted Millet

Yes, even millet can be made into healthy sprouts.

11. Millet Porridge

Of all the millet recipes, hot cereal is probably one of the most common uses. This one is made with coconut milk.

12. Almond Millet Waffles

If you have a waffles iron, give this gluten-free recipe a try.

13. Spiced Carrot Millet Muffins

These are so healthy you can eat them for breakfast.

14. Vegetable Galettes with Mint and Tarragon

Millet flour is used to hold these light galettes together.

15. Non-Dairy Millet Pudding with Apricots

This pudding is made by cooking millet like you would for porridge, and then adding sweet apricots.

16. Roasted Brussel Sprout and Millet Gratin

Paired with Brussel sprouts, in this dish millet makes for a wonderful main dish.

17. Granola with Millet

Next time you’re making up a batch of granola, toss a bit of uncooked millet in there.

18. Stir-Fried Millet

Do a new take on fried rice by using millet instead.

19. Carrot Cherry Breakfast Cookies

These cookies are vegan-friendly, but you can pop uncooked millet into any of your favorite cookie recipes for a new twist.

20. Millet Scones

These gluten-free scones are made with millet and coconut flour, and perfect served with a poached egg or jam.

21. Millet Couscous with Roasted Carrots

With carrots and cumin, this couscous is perfect for colder weather days.

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Image: Steven Jackson

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