While the Instant Pot is our go-to for preparing millet, it’s certainly not the only way to get perfect millet every time! Today we’re sharing how to cook FLUFFY millet on the stovetop with just 1 pot and 30 minutes required.
Enjoy this protein-packed, gluten-free whole grain in stir-fries, bowls, salads, cakes, and beyond!
What is Millet?
Millet is a gluten-free grain that comes from a plant in the grass family. There are several varieties of millet, but the most commonly grown and what you’ll find in most US grocery stores is pearl millet. Archaeologists have found evidence that this variety of millet has been grown in Africa as far back as 8,000 years ago. Millet has also been an important crop in China, Korea, and India for thousands of years (source).
When it comes to nutrition, millet is a powerhouse grain. Compared to most other grains, millet has more calcium and essential amino acids (the building blocks of protein). It also contains B vitamins, fiber, phosphorous, magnesium, and iron.
How to Cook Millet
To cook millet on the stovetop, use a ratio of 1 cup dry millet : 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil.
For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavor if serving alongside or in savory dishes.
Once it’s boiling, you’ll cover and simmer for 18-20 minutes until the liquid is absorbed. Then fluff it with a fork, cover again, and let it rest for 10 minutes. This allows the grains to absorb any remaining water and become extra fluffy!
We hope you find this guide helpful! Follow it for millet that’s:
Fluffy
Nutrient-packed
Versatile
Quick & easy
& Perfect every time!
It’s delicious in stir-fries, bowls, salads, cakes, and more!
More Helpful How-Tos
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~3/4-cup servings)
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To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
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Enjoy immediately in stir-fries, bowls, salads, cakes, or as a side to nearly any main. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos as needed to prevent sticking.
*Nutrition information is a rough estimate calculated with water.
Serving: 1 three-quarter-cup serving Calories: 189 Carbohydrates: 36.4 g Protein: 5.5 g Fat: 2.1 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 98 mg Fiber: 4.3 g Sugar: 0.8 g Vitamin A: 21 IU Vitamin C: 0 mg Calcium: 4 mg Iron: 1.5 mg
