How To Cook Millet Recipes

HOW TO COOK MILLET

Steps:

• Place the rinsed millet in a pot.
• Add water and a pinch of salt. Bring to a simmer over medium-high heat.
• Reduce the heat and cover the pot. Cook the millet for about 18-20 minutes. Avoid opening the lid and mixing the millet too often because stirring breaks down the grains.
• Take off the heat and let it stand covered for 5 minutes.
• Flaff with a fork and serve.
• In a pot, heat the olive oil over medium heat. Add the rinsed millet and stir until the grains are coated in oil. Cook the millet until the grain is heated through and becomes fragrant, for about 2 minutes.
• Add the liquid and a pinch of salt. Bring to a simmer over medium heat.
• Reduce the heat and cover the pot. Cook the millet for about 18-20 minutes. Avoid opening the lid and mixing the millet too often because stirring breaks down the grains.
• Take off the heat and let it stand covered for about 5 minutes.
• Fluff with a fork and serve.
• Placed the rinsed millet into a pot.
• Add the water, milk, and salt. Bring to a simmer over medium heat.
• Reduce the heat and cover the pot. Cook the millet for about 20 to 23 minutes. Avoid opening the lid and mixing the millet too often because stirring breaks down the grain.
• Take the pot off the heat. If using the sweetener and butter, open the lid and put them on top of the porridge. Close the lid and let it stand covered for about 5 minutes.
• Open the lid and mix in the melted butter and sweetener. Serve.
• Add the rinsed millet, water, and salt to the cooking pot of the 6-quart Instant Pot. You will be cooking on high pressure so make sure the sealing ring is in place. Close the lid shut. Turn the nob to the sealing position. Turn on the Keep Warm function.
• Cook the millet on high pressure for 10 minutes.
• To release pressure, let the Instant Pot go into Keep Warm mode and wait for 10 minutes. Then, press Cancell and carefully position the steam release valve on the lid to the Venting position.
• Carefully open the lid. You will have a lot of condensation on the lid. Make sure that this water doesn't get into the millet. fluff the millet with a fork and serve.

HOW TO COOK MILLET (& MILLET RECIPES!)

Steps:

• Pour the millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently, until it smells toasted and you start to hear the millet pop.
• Pour in the 2 cups water (it will spit as the pan is hot, so take care). Add the olive oil and salt. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for about 17 to 20 minutes, until the water has been completely absorbed.
• Allow to stand covered for 10 minutes. Fluff the millet with a fork. Add more salt to taste if desired. To serve as a side dish, add chopped herbs, spices, more olive oil or butter, or Parmesan cheese to taste.

HOW TO COOK MILLET

Steps:

• Combine millet, 2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook until tender, about 25 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

HOW TO COOK MILLET

Steps:

• If you are soaking the millet, do it for 6 to 8 hours.
• Wash the millet a couple of times with clean water. If you are not soaking it, you may need to rub it with your hands to remove the dirt.
• Drain the water from the millet entirely and keep it aside.
• Heat a cooking pot or deep-bottomed saute pan. Add the drained millet and water to the pan and close it partially with the lid.
• Use 1.5 cups of water for 1 cup of millet for pre-soaked millet. And use 2 to 2.5 cups of water for unsoaked millet.
• Increase the flame to high and let the water boil. It will take around 5 minutes.
• Now reduce the flame to low and close the lid completely. Let the millet cook until all the water is absorbed. It will take around 6 to 8 minutes for pre-soaked millet and 10-13 minutes for unsoaked millet.
• Millet will be cooked by the time all water is soaked up. Now switch off the flame and let it sit for ten more minutes.
• After 10 minutes, fluff it up with a fork, and the cooked millet is ready to use.
• Add drained millet, water, and a tsp of oil to the inner pot. Use 1.25 cups of water for 1 cup of pre-soaked millet. And for unsoaked millet, use 1.75 cups of water.
• Close the lid properly, and move the steam releasing valve to the sealing position.
• Select manual or pressure cook mode and cook it on HIGH PRESSURE for 4 minutes if using pre-soaked millet. Cook it for 8 minutes if using unsoaked millet.
• Switch it off once done and do a normal pressure release after 10 minutes. You can wait for the natural pressure release as well.
• Fluff it up with a fork, and the cooked millet is ready to use.
• Add millet, water, and tsp of oil to the pressure cooker. Use 1.5 cups of water for 1 cup of millet for pre-soaked millet. Use 2 cups of water for unsoaked millet.
• Close the lid and let it for 1 to 2 whistles on medium-high flame for pre-soaked millet. It will take around 5 minutes. For unsoaked millet, cook it for 2-3 whistles, about 7 to 8 minutes.
• Once done, take it out of the heat and let the pressure release naturally.
• Once the pressure is released completely, fluff it up with a fork. And the fluffy millet is ready to serve.
• Add drained millet, water, and tsp of oil to the rice cooker's inner pot.
• If you are using soaked millet, use 1.5 cups of water for every 1 cup of millet. For unsoaked millet, for every 1 cup of millet, use 2 cups of water.
• Close the rice cooker with its lid and use a white rice setting if your rice cooker has options to select. Else select the cook button.
• Once the rice cooker finishes cooking, switch it off and let it rest for 10 minutes. Then fluff up the millet, and the fluffy millet is ready to use or serve the millet instead of rice.

BASIC MILLET

Steps:

• Bring water to a boil in a pot. Add millet and salt. Return to a boil, stirring frequently. Cover and let simmer over medium-low heat until water is absorbed and millet is fluffy, about 15 minutes.

HOW TO COOK MILLET (LEMON MILLET)

Steps:

• Add ½ cup millets to a pot and wash thoroughly. Drain completely. Add 1 ½ cups water, salt as needed to the pot and allow to soak for a while. You can also skip soaking.
• Cook them on a medium flame until all the water is absorbed, but slightly soggy. Cover the pot and simmer on the lowest heat until completely cooked. Fluff gently with a fork and cool completely.
• Heat a pan with oil. Add mustard when they begin to splutter, add chana dal, urad dal, cashews and red chili, green chili.
• When the dals turn slightly golden, add curry leaves, ginger and green chili.
• Curry leaves turn crisp very soon. Then add turmeric and hing. Pour 3 to 4 tablespoons water and cook until all of the water evaporates. This will soften the dals and bring out the aroma of spices. Turn off the heat.
• Add the cooled millets and squeeze in the lemon juice. Mix everything well.
• Serve lemon millet rice with curd, veg sald, papad or pickle.

HOW TO COOK PERFECT MILLET ON THE STOVE

Steps:

• Place the millet in a sieve and rinse well with cool water. After that you can either start by toasting the millet if you want a deeper, roastier flavor to the finished dish, or skip that step. If you want to toast it, place the rinsed millet in a wide bottomed saucepan and heat over medium heat for about 4 minutes, stirring occasionally until the millet turns golden brown and starts to smell fragrant. Then add the water or broth, salt and butter. Or simply combine the liquid with the millet, butter, and salt in a saucepan.
• Give the mixture a good stir and turn the heat up to high. Bring the mixture to a boil, then lower the heat to the liquid is at a simmer and cover the pot. Cook for about 15 minutes until most of the liquid has been absorbed, keeping the pot covered until you start checking towards the end of the cooking time. Remove the pot from the heat and let it sit, with the cover still on, for 10 more minutes.
• Remove the cover and fluff the millet with a fork, much like you would fluff rice. Taste and add more salt if needed. Serve hot.

SIMPLE MILLET PORRIDGE (小米粥)

Steps:

• Rinse millet a few times with tap water and drain.
• Add water to a medium-sized pot and bring to a boil.
• Slowly add millet to the pot.
• Continue cooking until the water returns to a boil. Turn to low heat. Use a ladle to skim the foam from the surface, so the porridge won't spill during cooking.
• Cook while keeping the porridge boiling, but not too fiercely, for 30 minutes. Stir the porridge several times after 20 minutes, so the millet won't stick to the bottom of the pot.
• If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
• The porridge is ready when the millet is tender but still keeps its shape.

HOW TO COOK PERFECT MILLET EVERY TIME

Steps:

• Measure millet and cooking liquid: You'll need 1 cup of raw millet and 2 cups of cooking liquid (water or broth).
• Toast millet: 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: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good 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 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
• 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, covered and removed from heat, for 10 minutes.
• Fluff and serve! After millet sits, fluff it with a fork. Taste and add additional salt if you'd like. Millet does not keep well and is best served warm (see Additional Notes below).