Make this flavorful lemony herbed millet as an easy and gluten-free side dish! You’ll love the fresh, earthy, zesty and sweet hints in this recipe.
Ever heard of millet? It’s our favorite gluten-free grain alongside wild rice and quinoa. Technically a seed, it’s an excellent substitute for couscous and really nutritious!
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Our simple recipe shows you how to make lemony herbed millet as an easy side dish that pairs well with many other foods.
Especially tasty during spring and summer, it’s infused with zesty flavors and fresh herbs to make it so more-ish.
Recipe overview & features
- Naturally gluten-free
- Great for meal prep
- Flavorful & zesty
- Infused with fresh herbs
- Can be eaten warm or cold
If you can get your hands on this delicious whole grain, be sure to try our easy side dish!
How to make herbed millet
- Place millet and water into a medium-sized pot.
- Bring it to a boil, then reduce the heat and let it simmer for 15 minutes or until tender.
- Stir in finely chopped herbs, salt, pepper, lemon juice and lemon zest.
- Adjust to taste preferences, then serve warm!
Storage & serving suggestion
Any leftovers can be stored in a sealed container in the fridge for up to 3 days. Be aware that the herbs will wilt over time! It’s still delicious if this happens, though.
You can easily upgrade this herbed millet with tomato, cucumber and green onion to turn it into millet tabbouleh!
Millet can also be used as a replacement for oats when making porridge.
FAQs & tips
You can make your cooked millet creamier by adding some olive oil or soy milk into the pot once it’s almost cooked!
Once your millet has cooked, fluff it with a fork!
You can cook millet in vegetable broth or other spices to make it really flavorful.
Dry millet stores well in a cool, dry place for many months!
More easy vegan sides
If you enjoyed this easy herbed millet, be sure to try some of the following goodness next.
- Roasted Sweet Potato Salad
- One-Pot Lentil Soup
- Black Bean Meatballs
- Veggie Croquettes
- Vegan Potato Salad
Did you make our herbed millet and like it? Be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
- 1 cup dry millet (200 g), rinsed & drained
- ¼ cup fresh parsley (7 g), finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper
- Put millet and 2 cups of water in a medium-sized saucepan.
- Bring to a boil, then close the lid, reduce the heat and let it simmer.
- Cook for around 12-15 minutes until the millet is fluffy and has absorbed all of the water.
- Stir in the fresh parsley, mint, lemon juice and lemon zest. Season with a good pinch of salt and pepper to taste.
- Serve warm with your favorite mains and sides!
- Any leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Add a splash of water or vegetable broth to the millet when reheating it.
- Serve this herbed millet cold as a salad by adding chopped cucumber and tomato!
Nutrition Information:Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 111Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 156mgCarbohydrates: 22gFiber: 2gSugar: 0gProtein: 4g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!