7 Recipes with the Ancient Grain Millet

Layered Parsnip Cake with Candied Kumquats
Photo: © Anya Kassoff

Millet is a drought-resistant cereal grain that matures much more quickly than rice or wheat. Its mild, slightly sweet flavor lends itself to a variety of uses: It can be milled into flour and used to make gluten-free cake, or cooked whole and served like a risotto. From savory salads to sweet surprises, millet will become your go-to ingredient for any occasion.

01 of 07

Creamy Millet with Pumpkin and Sage

Creamy Millet with Pumpkin and Sage
© Emily Farris

Try serving this creamy, naturally gluten-free millet dish at your next family dinner. The classic combination of pumpkin and sage makes for a lovely, warming bowl that's ideal in the fall.

02 of 07

Layered Parsnip Cake with Candied Kumquats

Layered Parsnip Cake with Candied Kumquats
© Anya Kassoff

It turns out that parsnips, the carrot's blonde cousins, work just as well for making a perfectly moist cake. This one is both vegan and gluten-free, made with nutrient-rich buckwheat and millet flours, and topped with candied kumquats.

03 of 07

Millet with Pancetta and Radicchio

Millet with Pancetta and Radicchio
© Emily Farris

Everything's better with pancetta, including this millet "risotto" that's extra creamy thanks to an entire pound of ricotta cheese.

04 of 07

Savory Granola

More-Savory-Than-Sweet Granola
Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Mary Clayton Carl

If you're looking to start your day on a savory note, here's a great recipe to try. Store-bought granola is often packed with lots of sugar, and while there are sweet notes to this granola, with its maple syrup, orange zest, and cardamom, it leans much more savory with smoked almonds, buttery pine nuts, millet, and tahini.

05 of 07

Spice-Roasted Butternut Squash with Herbed Millet and Tahini Dressing

Spice-Roasted Butternut Squash with Herbed Millet and Tahini Dressing
© Emma Galloway

This is the perfect make-ahead meal or dish to take along to a gathering. The squash and tahini sauce can be made a day ahead, while the millet will store happily for a couple of hours.

06 of 07

Ragi Roti

Ragi Roti
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they're perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.

07 of 07

Sautéed Shrimp and Scallion Millet

Sautéed Shrimp and Scallion Millet
© Emily Farris

Sautéed shrimp elevate this creamy millet that's cooked risotto-style until al dente. A sprinkling of Parmigiano-Reggiano and freshly sliced scallions finish off the dish.

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