Millet, a whole grain side dish


When I shared with my co-worker that I tried cooking millet the other day for dinner, her reaction was….”Isn’t that what they put in bird seed?”.  Ummm….yes actually.  In North America anyway.

Millet is technically a “seed” not a grain which happens to be gluten free and quite nutritious.  This crop is very popular in Africa and tropical parts of Asia due to it’s short growing season and that it needs hot and dry climate.

Did you know that different types of millet have been cultivated for over 10,000 years?  I also learned that sorghum (another grain I’ve been using) is in the millet family as well!

Millet is popular in African countries, China, India and even in Russia.  Millet can be enjoyed as a sweet dish such as porridge or savory along with meat or bean dishes.

I cooked it up like rice, served it with a nice “saucy” dish and then had it for lunch the next day.  Hubby liked it too, it’s a nice change from our starch staples and helps diversify out nutrition too!  Millet is a “thirsty” grain though, and continues to absorb water as it sits.  Having it with a sauce for leftovers helps to ensure it’s moist and delicious.


1 cup millet

2 cups water

Dash of salt


1. Bring the water to a boil in a small pot with a tight fitting lid.

2. Add millet (rinsed), stir briefly and then cover.  Turn down to simmer or low.

3. Allow millet to steam on the stove for about 20 minutes or until moisture is absorbed.

4. Fluff with a fork and allow to sit for 5 minutes, covered.


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