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Millet, a gluten free grain

Monday November 30, -0001 comments

Basic Cooking for Millet

4 cups water

2 cups Millet

Pinch salt


Bring 4 cups of water and pinch salt to a boil in large pot.  Add the millet, reduce heat to med-low, cover, let simmer 20-25 minutes until all liquid has been absorbed.

Millet for Breakfast

¼ cup Apple Juice

1 ripe Persimmon

1/8 tsp ground Cardamom

Fresh grated Cinnamon

Agave to sweeten if necessary

 Cut persimmon in half then scoop out flesh with a spoon and place in small saucepan with juice and spices.  Simmer over med-low heat until fruit breaks down and mixture thickens just a little.  Stir in 1 ½ cups cooked millet and stir until well combined.  Continuing to simmer until grain is heated through.  Serve hot with fresh pears and extra grated cinnamon.  Use agave to sweeten if necessary. (*buy persimmons very soft if possible, or store in a brown paper bag until very soft)


Millet for Lunch


Fresh Salad Greens for 2

1 ripe Avocado

Leftover Millet and Veggies

Tahini-Miso Dressing (recipe below)


Place salad greens in a bowl, top with cooked millet and leftover veggies.  Drizzle with Tahini-Miso dressing.



Tahini-Miso Dressing

 1/3 cup Tahini

1 Tablespoon Miso (I use red for the added health benefits but white miso has a milder flavor)

2 Tablespoons fresh squeezed lemon juice

¼ water plus more if needed to thin

2 Tablespoons fresh-chopped Parsley

2 Tablespoon fresh-chopped Cilantro

Pinch Black Pepper to taste


 Mix all ingredients in a Mason jar or bowl, shake, or stir to thoroughly combine.  Mixture will keep up to 1 week refrigerated.  Add more water as necessary to thin to desired consistency.


Millet for Dinner 

 2 cups cooked Millet

1 Carrot, Julienned

1 Leek, sliced

4 Mini, Sweet Peppers (varied colors)

8-10 small Asparagus Spears

3 Scallions, roughly chopped

¼ cup Fresh-chopped Parsley

¼ cup Fresh-chopped Cilantro

3 Fresh Basil leaves, roughly chopped

2 teaspoons Fresh-grated Ginger

Zest of 1 Lemon

¼ cup High Temp Oil such as Grape seed

1/8 teaspoon Red Pepper Flakes

 Heat oil in large skillet with red pepper flakes (chili oil can be substituted if desired).  When oil is hot, add carrots, leeks, peppers, asparagus and scallions.  Sautee over med-high heat until veggies are just tender and vibrant in color.  Turn off heat and toss fresh parsley, cilantro, basil, ginger, and lemon zest, with the veggies.  Serve veggies over millet and drizzle with Miso Dressing.


 Miso Dressing

 1 Tablespoon Miso

¼ cup Oil (I used Grape seed, sesame or chili oils will add flavor)

1 teaspoon Fresh-grated Ginger

2 Tablespoons Fresh-chopped Parsley

2 Tablespoons Fresh-chopped Cilantro

 In a Mason jar or bowl, combine all ingredients and mix thoroughly.  Drizzle on top of veggies and millet.


From SeraAngl’s Kitchen Witchery

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