Millet with Cumin and Parsley

    35 minutes

    Millet is a grain that is both very nutritious and gluten free (good news for celiacs) and here's a simple way to prepare it. This is a bit like a risotto but not so creamy.


    Victoria, Australia
    1 person made this

    Serves: 6 

    • 2 teaspoons olive oil
    • 2 1/2 cups millet
    • 1/2 teaspoon ground cumin
    • 4 cups (1 litre) vegetable stock
    • juice of 1/2 lemon
    • 1/4 cup chopped parsley
    • 2 tablespoons extra virgin olive oil

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and stock and stir.
    2. Raise heat and bring to the boil, then cover and reduce heat to low. Simmer gently until millet has absorbed the stock, about 25 minutes.
    3. Remove from heat and add lemon juice, parsley and olive oil. Work them into the millet with a fork, fluffing the mixture. Serve in a warmed bowl.

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