Use millet anywhere you’d use rice, as it uses the same amount of water as regular white rice and cooks in a similar amount of time. It’s nutty and mild in flavor, almost like brown rice, but not as chewy. It makes fantastic risotto and is ideal for breakfast bowls.

Stove Cooked  Millet

1 cup Organic Grains Millet 

2 cups water

1/4 tsp. salt, optional

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.

Add the water and salt to the pan and stir.

Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they’ll continue soaking it up as they sit), about 20 minutes. Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, cover, and remove from heat for 10 minutes. Fluff and Serve!

Serve warm with your favorite toppings.