Millet. I had no idea what it was until Bob sent me some to sample.
You know, Bob... of Bob's Red Mill.
Yeah, we're on a first-name basis now and he likes to send me samples from time to time. Boy, am I glad he does because honestly, I would have never given millet a second look. I mean, what IS it?
Well, according to The Kitchn:
Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything from pilafs to cookies. It has a soothing, comforting quality that makes it ideal for fall and winter meals.
After making some for dinner I concur! This stuff is great!
Not really knowing what to do with it, I decided to cook up a batch and treat it sort of like rice even though it reminded me more of couscous.
I used the basic 1-2 ratio on the bag and my first batch came out perfect!
At least I thought so. It was fluffy and light. Not soggy or overcooked.
I tried a bit and pulled out a few things to make a simple "Fried Millet."
The family didn't seem that turned off. The 2-year-old thought it was rice so I went with that. The 8-year-old didn't like the "bits" in it -- aka the vegetables, but he ate some. And the Husband... well The Husband asked for seconds. Seconds! Yea, I couldn't believe it either. Who would have thunk it -- My soda-drinking, fast-food eating husband is a fan of millet!
HA! The thought of it makes me laugh.
Here's what I did. Maybe you can re-create a similar millet experience in your house...
Ingredients
- ½ cup uncooked millet (110g)
- 1 cup water
- 1 teaspoon coconut oil (olive oil would also work)
- 1 small sweet onion, diced
- 1 medium sized carrot, diced
- About 1 cup raw kale finely chopped (50g)
Instructions
Bring 1 cup water to a boil. Add the millet. Bring back up to a boil, then cover, lower to a simmer. Continue to cook for about 20 minutes until all the liquid is absorbed.
Once the millet is done, heat the oil in a skillet over medium-high heat. Add the onion, carrots and a pinch of salt and cook for a few minutes until the onion starts to become translucent and the carrots caramelize a touch.
Add the kale to the skillet and cook down for a minute or 2.
Add the cooked millet.
Stir in, combining all the flavors and cook for another minute, then turn off the heat.
Note: Sorry for the bad photos. I ran out of daylight.
That's it!
I served mine with some pan-fried tilapia and roasted broccoli.
It was a great meal! I can honestly say I will be making millet again. I may even experiment with it in some baked goods.
Full Disclosure: This is not a sponsored post but Bob's Red Mill sends me samples from time to time. I was not compensated. All opinions are my own.
📖 Recipe
Simple Fried Millet
Ingredients
- ½ cup uncooked millet 110g
- 1 cup water
- 1 teaspoon coconut oil olive oil would also work
- 1 small sweet onion diced
- 1 medium sized carrot diced
- About 1 cup raw kale finely chopped 50g
Instructions
- Bring 1 cup water to a boil. Add the millet. Bring back up to a boil, then cover, lower to a simmer. Continue to cook for about 20 minutes until all the liquid is absorbed.1 cup water, ½ cup uncooked millet
- Once the millet is done, heat the oil in a skillet over medium-high heat. Add the onion, carrots and a pinch of salt and cook for a few minutes until the onion starts to become translucent and the carrots caramelize a touch.1 teaspoon coconut oil, 1 small sweet onion, 1 medium sized carrot
- Add the kale to the skillet and cook down for a minute or 2.About 1 cup raw kale finely chopped
- Add the cooked millet.
- Stir in, combining all the flavors and cook for another minute, then turn off the heat.
- I served mine with some pan-fried tilapia and roasted broccoli.
Notes
- Sorry for the bad photos. I ran out of daylight.
Susan
Haha! I went the opposite way you did with my first foray into millet....I cooked to add to multigrain loaves of bread alá Martha Stewart as I couldn't find wheat berries on grocery aisle. Now i have leftover, so it looks like I'll mix with aromatics as you did.
Aqiyl Aniys
Great recipe. I have been meaning to try millet. It looks like quinoa. Does it taste like quinoa?
roni
Not really. It's more like a textured couscous. Hard to describe but if you like things like quinoa and barley you'd like it. 🙂
Paula
Thanks for sharing this recipe. I never thought of cooking millet like this. This will work perfect with the baby kale available at my local ALDI. Have you tried the "puffed millet" cereal in the wholesome food section or local Co-op's? If your kids like puffed rice, they will like it.
roni
Actually I have! I totally forgot about that!
julie
In this country, millet is commonly used as bird food. I have 11 parrots and they love it. I have had millet in my house for years I just didn't know I could eat it too. Its very good. Julie
Momof3bruce
Where can you find Millet? Do you know if the local grocery store sells it?
roni
They may if your store carries the Bob's Red Mill brand, I have honestly never seen another millet brand in my stores. If not you can always order it online here...
Bob's Red Mill Hulled Millet Gluten Free -- 28 oz
Leighann
Everything looks great! Can you share the tilapia recipe?
roni
I will.. I've been experimenting with new breading techniques since in the only way to get my kids to eat fish at the moment. Once I perfect it I will totally share!