This buttery herb millet is first toasted then cooked with broth for added flavor. It’s a great change from pasta or rice, a flavorful side dish!
I just happened to have a pack of millet in the pantry when our Sunday FunDay host for today’s event chose millet for today’s theme. My plan was to grind it up to make millet flour for a completely different recipe.
The problem was that I have searched and searched and I can’t seem to find that recipe online anymore. So the millet sat languishing unused. I was grateful for the nudge to find another recipe and just use it already.
Millet is a really nice little grain with a subtle nutty flavor, enhanced by toasting it before cooking. I bought mine at an Indian supermarket but many Asian market sell it also or you can find it online. If you are bored with the potato-pasta-rice rotation, I think you are going to love this!
Buttery Herb Millet
Millet can be cooked with water or stock but I like the flavor the stock adds. If you choose to use just water, you’ll want to add a teaspoon of fine sea salt to the water as well.
Ingredients
1 cup or 225g millet
2 cups or 480ml broth or stock (from a cube is fine)
3 tablespoons butter, divided
1/2 medium or 1 whole small yellow onion, chopped finely (Mine weighed 130g)
Small bunch mixed fresh herbs, hard stems removed, chopped finely - I used a combination of chives, parsley, basil and thyme, as shown below.
Method
Toast the millet in a large dry saucepan over a medium heat, stirring frequently, until it turns a lovely golden-brown color.
This takes several minutes. Be careful not the let the millet burn.
The photo above is it toasted but it's hard to see the darker toasted color in my pan so I put some untoasted and toasted in little bowls for you, where it becomes more obvious. You are welcome!
Transfer the toasted millet to a pot with a tight-fitting lid. Add the broth to the pot and stir well.
As the broth warms up, add one tablespoon of the butter and give it another stir. Bring the broth to a boil.
Reduce the heat to medium low and simmer, covered, for 15-20 minutes or until the liquid is almost all absorbed.
Remove the pot from the heat and set it aside with the lid still on, to rest for a further 10 minutes.
While it rests, melt the rest of the butter over a medium heat in the pan you used to toast the millet. Add in the chopped onion and sauté until softened, about 3 to 4 minutes.
Add the chopped herbs, reserving a little bit for garnish, and cook 1 minute more.
Fluff the millet with a fork.
To make sure you don't leave any butter behind in the pan, use a rubber or silicone spatula to add the onions and herbs to the pot. Use the fork to lightly mix them through the millet.
Serve warm, garnished with the reserved chopped herbs.
Enjoy!
As I mentioned above, it’s Sunday FunDay and my friends are all sharing recipes using millet. Check out the links below. Many thanks to our host Renu of Cook with Renu.
- Buttery Herb Millet by Food Lust People Love
- Puffed Millet Granola by A Day in the Life on the Farm
- Ragi Idli With Drumstick Sambar/Murungakkai Sambar by Sneha's Recipes
- Ragi Rotti by Mayuri’s Jikoni
- Porso Millet Idli by Cook with Renu
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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