Creamy Pistachio Millet

This wholesome and satisfying dish will surprise and delight you with its combination of flavors and textures! Give it a try!  You won't be disappointed.

 1 cup millet

2 cups boiling water

1/2 tsp. sea salt

1/2 cup Greek yogurt

1 cup pistachios, shelled

2 Tbsp. freshly squeezed orange juice

1/4 cup extra virgin olive oil

1 Tbsp fresh orange zest

            2 chives, finely chopped

In a medium saucepan, boil 2 cups of water.

Place a large saucepan on the stove top over high heat. Add millet to the dry pan and cook for 3 minutes, stirring constantly so the millet doesn’t burn. You will start to smell a wonderful toasty scent! Add 2 cups of boiling water and sea salt. Return to a boil, then reduce heat and simmer for 25 minutes or until all the water has been absorbed. Remove from heat; set aside and cover for 5 minutes.

Fluff with a fork; add in yogurt, pistachios, orange juice, olive oil, orange zest and chives.

Serve warm.

Servings: ~6

           Recipe adapted from thehealthyapple.com

Nutty Millet Porridge

Millet is a high protein, whole grain. Allergen-free and great for special diets, this nutty, sweet hot breakfast cereal will nourish you on a cold winter morning.

½ cup dry hulled millet
2 ½ cups water
Pinch of sea salt
½ teaspoon sesame seeds
1 tablespoon sunflower seeds, crushed
2 teaspoons butter
2 tablespoons maple syrup
1/8 cup of dried fruit (cranberries, raisins, or currants)

Heat a dry pot to medium. Add millet. Stir grain with a wooden spoon. After a few minutes the grains will begin to pop and give off a nutty aroma. Add water and salt. Bring to a boil. Simmer for approximately 20 minutes, stirring occasionally. Millet will soften like a porridge. Stir in sesame and sunflower seeds. Add butter and maple syrup. Taste and adjust salt or syrup. Ladle into your favorite breakfast bowl. Top with dried fruit of your choice.
Prep time: 20 minutes
Serves: 1-2

Copyright 2009, Genevieve Sherrow, Original Recipe.

MILLET GARLIC MASH

Millet is a high protein, whole grain. Allergen-free and great for special diets this dish is a great alternative to mashed potatoes.

½ cup dry hulled millet
2 ½ cups water
Pinch of sea salt
½ teaspoon sesame seeds or “Gomasio” ( sesame and sea salt and garlic combine)

2 cloves of garlic – mashed or cut up finely
2 teaspoons butter/olive oil

Sprinkle of pepper

OPTIONAL: Herb or spice of your choice or for “cheesy” flavor add 1 tablespoon of nutritional yeast or to taste.


Heat a dry pot to medium. Add millet. Stir grain with a wooden spoon. After a few minutes the grains will begin to pop and give off a nutty aroma. Add water and salt. Bring to a boil. Simmer for approximately 20 minutes, stirring occasionally. Millet will soften like a porridge. Stir in sesame and garlic. Add butter/ taste and adjust salt Ladle into your favorite breakfast bowl. Mix in any other spices of your choice: cayenne, curry,, cumin, rosemary, nutritional yeast

Prep & cook time: 20 minutes
Serves: 1-2

Original Recipe by Mary Purdy – adapted from original sweet millet recipe by Genevieve Sherrow