Plain Millet

READY IN: 25mins
Recipe by Debbwl

A light whole grain that is best if toasted prior to cooking. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.*This recipe does make a very soft Millet for a firmer please fallow Lalaloula’s tip about only using two cups of water. **Toasting directions inclued. ***Cook time does not include toasting time.

Top Review by Lalaloula

Debbie, this is a great guide to cooking millet, which worked really well. I use millet a lot and normally just put it into cold water, bring it to a boil and let it absorb the liquid. But I was curious about the toasting method, so I gave that a try. It worked out nicely and gave the millet just the slightest touch more of flavour. It somehow came through more than usually in the dish I used it in. However I normally use only double the amount of water and not triple and found the millet a little bit on the mushy side using this method. All in all a great variation on just plain old millet. THANKS SO MUCH for sharing this here with us, Debbie! Made and reviewed for my chosen chef during Veggie Swap #21 April 2010.

Ingredients Nutrition


  1. Wash millet.
  2. **To toast put rinsed millet into a large frying pan over medium heat.
  3. Cook, shaking the pan for around 10 minutes or until the millet reaches a golden brown.
  4. Bring water and salt to boil.
  5. Add millet to water, reduce heat, cover and simmer 15 to 20 minutes, until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.

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