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Millet A Master Grain

Updated: Apr 17

Millet is one of the most versatile and understated of all the grains. Let's spend a little time showing ways to cook and use this remarkable tiny grain millet.



Fluffy Cooked Millet



One cup millet

2/3 tsp. sea salt

Three cups water

One-half-inch piece kombu



  1. Wash millet, drain in a mesh strainer, allow it to dry.

  2. Warm up a cast iron skillet on a medium flame.

  3. Toast lightly the drying millet until lightly golden and smells wonderfully nutty, set aside.

  4. Bring water and kombu to a near boil, remove kombu, save for another use.

  5. Lower the flame to medium, pour in the millet and salt, stir to mix.

  6. Allow the mixture to begin to boil, turn Dry Roasting Millet the flame to low. 7. Place a flame tamer/diffuser under the pot. Cook for about 40 minutes



Boiling Millet Cooked Millet