How to Cook Millet


Millet is a small yellow seed which has been a staple in Africa and Asia, now popular here as a gluten free substitute for wheat or rice.

Easy to cook, high in fiber, magnesium, b vitamins and calcium, millet is suitable for a range of sweet or savoury dishes.

The ratio of grain to water will determine its potential; more water is used to make a soothing breakfast porridge, whereas when less water is used, millet can be eaten in the same way as rice, quinoa or Bulgar.

Due to its sticky tendency, it lends itself well to rissoles, patties or vegetarian burgers.

Most recipes suggest toasting the grain on a medium heat for a few minutes before adding the water as this will enhance its flavour and texture.

One cup of dry millet will yield just over three cups of cooked.


  • 1 cup millet: 1 1/2 cups water
  • ½ tsp. sea salt


  1. Place the millet in a heavy bottom pan.
  2. Gently toast the grains over a medium heat. Shuffle them around as they start to give off their aroma and take on a golden colour. This may take up to 5 minutes.
  3. Add the seasoned water, bring to the boil, reduce the heat to low and cover with a tight lid.
  4. After 15 minutes remove the pan from the heat, leaving the lid on and allow to stand for a further 10 minutes.
  5. Loosen the millet with a fork before serving or leaving to cool for a salad.

If making porridge, add extra water and stir the grains now and again to form a creamy consistency.

Millet grains
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