Explore this versatile grain and cook a healthy soup, a delicious dinner, or a sumptuous dessert based on millet by clicking on the links below! (Scroll down for the basic recipes savory/ sweet  millet)
                 Soups and Appetizers                     Main Course                           Desserts and Bakery
Many of our recipes are ‘crowd-sourced’!
Our family and friends were curious about what we were doing, so told them our story and gave them small bags of organic proso millet that we bought in bulk from Berkeley Bowl, The Natural Grocery Store, or Whole Foods Market,  and them to cook and innovate with them!
Want to contribute to our Millet Project recipes? Join the Millet Dinner Club! – We’ll send you a bag to try them out!
Email us at the millet project @ (no spaces) with your name and address. We will send you a small bag of millets and all we ask is that if your millet recipe/ innovation is exciting, please send us a picture and a recipe with an optional description of your ideas about millets, and we’ll put it up on our website!
If you are new to millets and want to just try it out, find below the simplest savory and sweet ways of cooking it as a side!

Basic millet recipe – savory:

1½ cup millet
3 cups vegetable bouillon (or use water and soup seasoning)
2 onions, minced
½ cup butter, unsalted
1 bay leaf, pinch of salt

1 Rinse the millet under hot water. Bring the vegetable bouillon to a boil and add the millet.  Set the millet to medium high heat and when it starts boiling, turn the heat down to the lowest level and cover the pot.

2 Add the minced onion and butter to the millet (but don’t stir too much), as well as the spices. Leave the millet to cook on the lowest flame until the millet absorbed all the water (it should not boil; approx. 15-30 min). You might need to add more water along the way.

Cooking Tips
! This millet preparation can be added to a salad, used as a basis for savory casseroles or other dishes.

Basic millet recipe – sweet

1½  cup millet
2 cups milk
water as required
½ cup butter, unsalted
1-2 tbsp honey
½ tsp untreated lemon peel, pinch of cinnamon and salt

Rinse the millet under hot water. Bring the milk to a boil with a pinch of salt, the lemon peel, and the cinnamon to a boil. Add the millet and reduce to medium high heat (it should not boil).

2 Leave the millet to cook on the lowest flame until the millet absorbed the remaining milk and add water should more liquid be required. Cook the millet to the desired softness, which should take approximately 15 to 20 minutes. Stir in honey and butter.

Cooking Tips
! This recipe can be used as a basis for sweet casseroles or other dishes. Eat as is for breakfast, or as a dessert. Add fruit or dried fruit, or chocolate, or…
! Depending on your preference you can add less or more milk. More milk makes the millet creamier and brings a smoother taste to the dish.


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