Spanish Millet

Serving size:
 4 Servings


    • 1 c
    • millet (well-rinsed and very well-drained)
    • 2 c
    • water (or vegetable stock)
    • 1⁄2 t
    • salt
    • 1 T
    • olive oil
    • 1
    • onion (thinly sliced)
    • 1
    • green bell pepper (diced)
    • 2 clv
    • garlic (minced)
    • hot sauce (to taste)
    • 3 T
    • tomato paste
    • 1⁄2 c
    • corn kernels (frozen is fine, thawed)
    • 1⁄2 c
    • black beans (canned, rinsed and drained)
    • 1⁄2 c
    • cheese (shredded - optional)
    • 1
    • avocado (sliced - optional)
15 minutes
Ready in
15 minutes


A great variation on an old standby.

Recipe adapted from Passionate Vegetarian ©2002 by Crescent Dragonwagon


Heat a heavy, ungreased skillet over medium heat. Add the millet and toast a few minutes, stirring often, until fragrant, but not browned. Remove from heat. Bring water or stock to a boil in a saucepan with lid; add salt and millet and return to a boil. Reduce heat, cover tightly and simmer18-20 minutes, until the liquid is absorbed and millet is tender. Let stand covered, off heat, about 5-minutes to steam. Fluff with a fork. When millet is near the end of cooking time, heat a large skillet over medium heat. Add the oil and the onion and sauté 6 to 8 minutes, or until the onion is limp and beginning to brown. Add the bell pepper and continue to sauté 2 to 3 minutes. Add the garlic and cook another minute before reducing the heat to very low. Add the cooked millet to the vegetables and sprinkle with hot sauce to taste. Add the tomato paste and stir and toss to incorporate well. Stir in the corn and beans and heat through, covered, over very low heat. Serve with additional hot sauce. Garnish with shredded cheese or sliced avocado if desired.


Serve with warm tortillas and a salad.


Special Diets: