Aromatic Millet


This was our dinner last night, it is easy, and maybe there will be many similar versions of it on this blog, but we particularly liked this! I suggest you, given the very delicate flavor of millet, to abound with tomatoes and herbs. If you’ll have some leftover, it’ll be even better the next days!

1 cup of millet
sundried tomatoes
2 cloves of garlic
1 dozen cherry tomatoes
1 handful of capers
jusce of 1 lemon
extra virgin olive oil

Cook the millet in lightly salted boiling water (about 2 aboundant cups of water) for 15-20 minutes. The millet will soften and absorb all the cooking water. In the meantime, peel the garlic and cut it into chunks, chop tomatoes, capers and herbs. Put everything in a bowl and store it in a cool place. When the millet is ready, let it rest for a few minutes; then add it to the sauce in the bowl. Finish with salt, pepper, chili, lemon and a generous a amount of oil. Mix it well and then serve (if you can let it rest for a few hours, it’d be even better!).

Chef: Sari81 from VeganBlog

  1. ken 16 September 2011 at 12:07

    millet is one of my fav cereals – avery idea toprepare it is qlways more than welcome. thanks for sharing

  2. Jonathan 26 September 2011 at 20:11

    There is something about eating millet in the fall – it’s so satisfying and warming. Very excited to try this recipe – Thank you for sharing it!

  3. EleonoraNW3 26 September 2011 at 20:16

    Hi Jonathan, I agree! Millet is so heart warming and has quite a distinctive flavour. Also, I like millet flour

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