Millet is often associated with a simple, dull porridge. However, I suggest reconsidering its potential. First, millet is gluten-free and easily digestible. It pairs wonderfully with vegetables, mushrooms, and even meat, keeping you full for longer. Second, millet is rich in plant-based protein and boasts a good selection of vitamins, including B-group and PP, along with essential minerals such as zinc, magnesium, potassium, and iron.
For a delicate, sweet variation, add pumpkin and vanilla, cooking it with coconut milk. For a heartier winter dish, pair millet with sautéed vegetables in ghee. On cold evenings, I prefer a version with mushrooms.
- 40 g dry porcini mushrooms
- 1 small onion
- olive oil
- 1 tsp. butter
- 2/3 cup millet
- salt
Soak the dried mushrooms in water for at least 10–15 minutes, preferably an hour. Rinse thoroughly. Slice the onion into half-rings and cut the mushrooms into thin strips (4–5 mm).
In a pan, melt the butter in olive oil (or use ghee if preferred). Sauté the onion until it softens and releases an intense aroma. Add the mushrooms and sauté together for another 3–4 minutes. Lightly season with salt.
Add the millet to the pan with the mushrooms and pour in boiling water until it covers the millet by about 2 cm. Reduce the heat, cover with a lid, and simmer for 10–15 minutes.
*Millet grain size can vary — some types may require up to 40 minutes of cooking, while pre-steamed varieties may cook in just 5–7 minutes. Check the packaging for specific instructions.
Turn off the heat and let the millet sit for another 10 minutes, allowing the water to absorb completely and the flavors to meld.
Other millet variations
- Olives and peppers
- Eggs and spinach
- Chicken fillet and thyme
- Ghee, lemon zest, and sunflower seeds
- Coconut milk with nuts and dried fruits
- Pumpkin and vanilla
Soak the dried mushrooms in water for at least 10–15 minutes, preferably an hour. Rinse thoroughly. Slice the onion into half-rings and cut the mushrooms into thin strips (4–5 mm).
In a pan, melt the butter in olive oil (or use ghee if preferred). Sauté the onion until it softens and releases an intense aroma. Add the mushrooms and sauté together for another 3–4 minutes. Lightly season with salt.
Add the millet to the pan with the mushrooms and pour in boiling water until it covers the millet by about 2 cm. Reduce the heat, cover with a lid, and simmer for 10–15 minutes.
*Millet grain size can vary — some types may require up to 40 minutes of cooking, while pre-steamed varieties may cook in just 5–7 minutes. Check the packaging for specific instructions.
Turn off the heat and let the millet sit for another 10 minutes, allowing the water to absorb completely and the flavors to meld.
Other millet variations
- Olives and peppers
- Eggs and spinach
- Chicken fillet and thyme
- Ghee, lemon zest, and sunflower seeds
- Coconut milk with nuts and dried fruits
- Pumpkin and vanilla
