millet recipes

Coconut Millet Bowl with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce.  A vegan, plant-based meal, full of vibrant flavor and spice.

Coconut Millet Bowl with Berbere Spiced Squash &amp; Chickpeas

Berbere spice

avocado oil

water

lb kabocha squash 3/4 ” slices (substitute yams, butternut

chickpeas, drained or 1 1/2 cups cooked

shallots,

millet

coconut oil

turmeric

salt

coconut cream (from the divided can)

lime juice (1-2 limes worth)

lime (about 1 teaspoon)

sea salt

honey

cucumber chunks,

ginger

cilantro,

mint

Mix together berbere, oil and water in a bowl set aside to hydrate for 10 minutes.

Make the Berbere Paste

Reserve 1/2 cup of the thick cream part of the coconut milk and set aside.

Bring the remaining coconut milk, water, turmeric and salt to a simmer in a sauce pan.  Add coconut oil and millet bring to a gentle boil and then turn down to lowest simmer leave covered for 15 minutes.  Without lifting the lid. Leave covered (no peaking!) turn off heat and let sit at least 10 minutes more.

Cook the Millet

Place prepared squash, shallots and chickpeas on sheet pan with parchment.  Liberally spread berbere paste with a brush.  Sprinkle with salt and place in the oven for 30 minutes or until everything is cooked and roasty.

Prepare Sheet Pan Roast

Blend together the reserved coconut cream, lime juice &amp; zest, salt, honey, cucumber, and fresh ginger until smooth.  Add in cilantro and mint and blend just another few seconds, enough to break up the herbs but still keeping pieces and flecks.

Make the Drizzle

Husband just declared this one of the best vegetarian meals he has ever eaten. Delicious and creative and the instructions worked perfectly. Will be making this regularly.Thank you!

Delicious! I added thinly sliced chicken for the protein-heads in the family, and it came out so tender and juicy from the berbere paste! I made it with butternut squash, and I added tomatoes to the drizzle sauce (for no real reason except I had an extra tomato and needed to get rid of it) - it was all fabulous.

This was delicious. Will definitely make again.  Hadn’t cooked with millet so it was a great way to get introduced to this grain. Thank you!

Super delicious combination of flavors and textures.  I especially loved the tender sweet kabocha squash with the berebere spices.  Crunchy, spiced and salty chick peas were a great contrast, along with the fresh spinach.  Another winner Sylvia!

I'm wondering why my drizzle sauce could have curdled? It's green and chunky from the coconut milk!

Easy and so delicious. The hardest thing about this recipe was finding fenugreek, oddly enough. I really liked this dish—but no one else in my family did. It’s a battle... When I was in college in the early 90s, my roommate and I made millet as a breakfast cereal. It has a slight cream of wheat flavor. I loved the coconut millet here but the tough customers in my house didn’t dig it. Rice might go over better if you have less adventurous palates in your family. The roasted squash and crunchy chickpeas—so good! The drizzle sauce is genius. Thanks for another great recipe.

The flavors of this dish are so incredibly delicious and come together perfectly for this bowl. I've made it a few different times and with variations in veg ingredients but the core flavors remain and no matter what I put in the bowl, it is absolutely divine. This recipe is now a regular in the weekly rotation of meals.

This was delicious! I changed a couple of things like using buckwheat groats instead of millet and taking away the mint and cucumber but It was still amazing. I also ended up using light coconut milk.

This was a lovely way to combine two ingredients I've had on hand for a while but wasn't sure how to use best - berbere and millet! Everything came together so nicely, I found it to be a satisfying meal while being wholesome and nutritious at the same time.

another winner! I made the <span class="tasty-link" data-tasty-link-href="https://www.feastingathome.com/berbere-recipe/">berbere</span> spice without fenugreek because I'm pregnant but was still delicious! I was slightly concerned for a second with the millet because I didn't peak at all but when I went to look at it, after the squash had cooked it was still mushy and in quite a bit of liquid so I quickly turned the burner on medium and cooked until the liquid had been cooked off. Still delicious. Never had millet before and I thought it was delicious, everything paired so well together. I did also bake two chicken breasts with the veggies and then shredded and did another batch of squash because I didn't have a large enough pan to cook all at once. Will be making this many times, this recipe is a keeper. So glad I found this blog!!

This is so delicious!! I had never tried millet before but I am for sure hooked now.

Love the spice combo and so easy to make, as always. AMAZING. We love you!

I subbed the millet for quinoa and it worked beautifully however portions were a little small- would have liked 2 cups of quinoa to make it a hearty meal however for 4 people. Do you think the Millet would have gone further?

Another fantastic recipe! Each component is complimentary to the dish. The sauce is to die for and was key in not having the bowl be too spicy for my kids. 

I made it with butternut squash because it was already in the house from your risotto recipe (which also deserves a rave review!).

A gluten free grain with slightly nutty flavor, millet are packed with protein and fiber. This ancient grain is fairly simple to cook and is a great substitute for rice.

How to Cook Millet

millet (I used foxtail millet)

tea spoon of oil (optional)

tea spoon salt (optional)

Wash the millets with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.

Turn on the saute mode on your instant pot.

Add the millet and toast them for a minute to 1 1/2 minutes, not more than that. Keep stirring while toasting.

The millet should get little plump but not brown. If the instant pot becomes too hot, turn it off and the heat in the pot will toast the millet.

Cancel the saute mode and add 1 3/4 cup of water. Mix well making sure millet are not stuck on the side of the Pot.

Close the lid and turn the valve to sealing position. Press Pressure cook mode and adjust the time to 8 minutes.

after 8 minutes, wait for atleast ten minutes before releasing the pressure. After ten minutes, you may still have little pressure left, you can release it manually.

At this point you can add a tea spoon of oil and little salt. Both these ingredients are optional.  Fluff the millet and enjoy as needed.

Cooking in Instant Pot

Transfer the millet to a sauce pan. In medium heat, toast them for three to four minutes. We do not want the millet to brown, just toasting a bit.

Add 2 cups of water and mix well. Close the lid about 3/4th way and turn on the stove to medium flame. Cook for 13-15 minutes, you may want to stir once or two in between. Keep an eye, making sure the millet do not spill over.

Once done, turn of the stove and let the millet rest for ten minutes. Add salt and oil (optional) and fluff with a fork.

Cooking Millet in Stove Top-

Add the millet and 2 cups of water in the rice cooker and mix well. Turn on the cooker, It will cook for about 15 minutes and once done it will switch to warm.

Let rest for ten minutes and fluff with fork. You can add little oil and salt if desired.

Cooking Millet in Rice Cooker -

Wash the millet with tap water by gently rubbing it with hands. Wash it twice and soak the millet in fresh water for an hour. After an hour drain the water from the millet.

In a pan dry roast the millet for two minutes. Transfer the roasted millet in a bowl and add two cups of water.

Pressure cooker in medium flame for two whistles.

Let the pressure release naturally and fluff the millet and use as needed.

Cooking Millet in Pressure Cooker-

This breakfast millet recipe is delicious, healthy, and very easy to prepare. With fresh or frozen berries and crunchy nuts, it makes a large amount - so it&#039;s great for meal prep or anytime you need to serve a crowd for breakfast or brunch! Delicious served warm with a dollop of vegan yogurt.

Millet Breakfast Bake With Berries

millet (see Notes)

unsweetened non-dairy milk,

maple syrup

cinnamon

vanilla extract

blueberries

walnut halves, chopped (or more if you like extra crunch!)

almonds

Preheat

Preheat oven to 375 degrees. Rinse and drain the millet, and spread it out in a 13x9-inch casserole dish or a 10.5 x 7.5 gratin dish.

In a large bowl whisk together the milk, water, maple syrup, salt, cinnamon, and vanilla. Pour wet mixture over the millet.

If starting with frozen berries, make sure they are fully thawed, drained, and not very cold, which will extend the cook time. Drop berries into the casserole dish, spreading them around evenly.

Sprinkle the top with walnuts and almonds. Lightly press the nuts down into the milky mixture, flattening the surface.

Bake

Bake uncovered for about 1 hour or until bubbling and  the millet in the center. is done. If using a deeper gratin dish, you may need another 10 to 15 minutes bake time.

Serve

Let stand 15 minutes before serving. Serve with vegan yogurt or other choice of toppings.

I made this this morning and we’re loving it! It’s nice to use a variety of grains for breakfast and it’s rare that I see recipes for millet so thank you for this! 
I did want to note that before I made it I read the comments and decided to soak my millet overnight in water to try to avoid super long cooking times and hard millet. It worked great! The cook time was 50-55 mins, without a cover, and had a great texture. I also replaced some of the water with the berry juice that I drained from the frozen raspberries I used. Because I was using the juice I reduced the maple syrup to 1/4 cup. 
Thanks so much for a great recipe! I’m having fun exploring all your other recipes and they all look great!
Julie

I made the mistake of not carefully reading the recipe. I followed the directions but did not thaw my frozen fruit or drain it first. So after an hour of baking , the dish was very soupy still. To fix this I added some rolled oats and put it back in the oven for about a half hour. The oats soaked up the extra  liquid and it came out perfect. I wanted to leave this in the comments in case anyone does the same thing I did and is looking to salvage the dish.

Made this for brunch today. Used frozen blueberries and strawberries that I let thaw overnight in the fridge. Delicious and easy to make!

Made this without maple and it was sooo good! Thanks Lori.

I make this dish for my husband who has autoimmune disease and has lectin free diet.  We make with Joseph’s sugar free, gluten free premium maple flavoured sugar free syrup and is delicious.  Takes a bit  to find alternatives but is worth the effort.  Hope this helps!

Super easy to make! Baked exactly for an hour. Love that this recipe is simple to put together and throw in the oven with minimal dishes to clean. Would be perfect for a family breakfast or brunch with friends. Next time I’ll be adding more nuts as I love the crunch. I followed the recipe to the T and wouldn’t change a thing other then adding more nuts as of personal preference. This recipe is quite sweet but it’s using maple syrup instead of sugar so I’m not complaining about that! 
I’ll be making this recipe again and sharing with family and friends. It was husband approved and kid approved in my household! :)

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