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| Six marvellous Millet Recipes: 1. Millet and Vegetable Stuffed Peppers 2. Millet-Broccoli Stir Fry 3. Millet-stuffed Zucchini Boats 4. Creamy Millet and Spinach Soup 5.Garlic Millet Polenta and Mushrooms and 6. Millet Tabouli-inspired Salad |
Millet is a humble, ancient grain packed with modern health benefits. Naturally gluten-free and rich in fiber, magnesium, and plant-based protein, millet supports heart health, digestion, and sustained energy—perfect for those seeking a balanced, whole-food lifestyle. Many people find that once they cook with millet, they enjoy its mild, slightly nutty flavor and satisfying texture. It adapts beautifully to both savory and sweet dishes, making it a favorite among those who value simplicity, nutrition, and stewardship of the body.
Here are 6 simple vegan, gluten-free millet recipes with both stovetop and Instant Pot instructions. Each recipe highlights millet as a main ingredient and is designed to be easy, nutritious, and versatile.
🌿 1. Millet & Vegetable Stuffed Peppers
Ingredients (Serves 4)
*4 large bell peppers
*1 cup uncooked millet
*2 cups vegetable broth or water
*1 cup cooked black beans
*1 cup corn kernels (fresh or frozen)
*1 cup diced tomatoes (canned or fresh)
*1 tsp cumin
*½ tsp smoked paprika
*Salt & pepper to taste
*Fresh cilantro or parsley for garnish
Stovetop Instructions
1. Cook millet in broth: bring to a boil, then simmer covered for 20 minutes until fluffy.
2. Preheat oven to 375°F (190°C).
3 .Mix millet with beans, corn, tomatoes, and spices.
4. Slice tops off peppers, remove seeds, stuff with filling.
5. Place in baking dish, cover with foil, and bake 30–35 mins.
Instant Pot Instructions
1. Add millet and 2 cups water or broth to the IP. Cook on Manual (High Pressure) for 10 minutes, natural release for 5.
2. Mix cooked millet with other filling ingredients.
3.Stuff peppers and place them on a trivet in the pot with 1 cup water underneath.
4, Pressure cook for 8 minutes, quick release.
🥦 2. Millet Broccoli Stir-Fry Bowl
Ingredients (Serves 2–3)
* ¾ cup millet
*1½ cups water or broth
*2 cups broccoli florets
*1 red bell pepper, sliced
*2 tbsp tamari or gluten-free soy sauce
*1 tbsp sesame oil or olive oil
*1 tsp grated ginger
*1 garlic clove, minced
*1 tsp maple syrup (optional)
*Sesame seeds for garnish
Stovetop Instructions
1. Cook millet as above.
2.In a large pan, heat oil, sauté garlic and ginger.
3. Add broccoli and bell pepper, stir-fry 4–5 mins.
4. Add cooked millet, tamari, and maple syrup. Mix well.
5.Serve with sesame seeds.
Instant Pot Instructions
1. Cook millet in IP (1:2 ratio, 10 mins high pressure, natural release).
2.Use Sauté mode: add oil, garlic, ginger, veggies.
3. Stir-fry for 3–4 mins, then add millet and tamari. Stir and serve.
🍅 3. Millet-Stuffed Zucchini Boats
Ingredients (Serves 4)
*4 medium zucchinis, halved lengthwise
*1 cup cooked millet
*1 cup cherry tomatoes, halved
*½ cup chopped spinach
*2 tbsp nutritional yeast
*1 tbsp olive oil
*1 tsp dried basil
*Salt & pepper to taste
Stovetop Instructions
1. Scoop out zucchini centers, reserve flesh.
2. Sauté zucchini flesh, tomatoes, and spinach in oil.
3. Mix with millet, basil, salt, and nooch.
4. Stuff into zucchini boats, bake at 375°F (190°C) for 20–25 mins.
Instant Pot Instructions
1.Prepare stuffing as above.
2. Pour 1 cup water in IP, place boats on trivet.
3. Pressure cook for 5 minutes, quick release.
🥣 4. Creamy Millet & Spinach Soup
Ingredients (Serves 4)
*¾ cup millet
*1 onion, chopped
*2 garlic cloves, minced
*4 cups vegetable broth
*2 cups fresh spinach
*1 tbsp olive oil
*1 tbsp lemon juice
*Salt & pepper to taste
Stovetop Instructions
1.Sauté onion and garlic in oil.
2. Add millet and broth; simmer for 25 mins.
3, Add spinach and lemon juice; cook 3–5 more mins.
4. Blend part of the soup for a creamy texture (optional).
Instant Pot Instructions
1. Sauté onion and garlic in IP.
2. Add millet and broth. Pressure cook for 10 mins, natural release.
3. Add spinach and lemon juice, stir and let wilt. Blend partially if desired.
🧄 5. Garlic Millet “Polenta” with Mushrooms
Ingredients (Serves 3)
*1 cup millet
*3 cups water or broth
*1 tbsp olive oil or vegan butter
*3 garlic cloves, minced
*2 cups mushrooms, sliced
*1 tsp thyme
*Salt & pepper to taste
Stovetop Instructions
1. Cook millet in water until soft and creamy (about 25 mins).
2. In a skillet, sauté garlic and mushrooms in oil.
3. Stir thyme, salt, pepper, and cooked mushrooms into the creamy millet.
4. Serve warm in bowls or spread into a dish and chill to slice.
Instant Pot Instructions
1. Add millet, 3 cups water, salt. Cook on High Pressure for 12 mins, natural release.
2. Sauté mushrooms and garlic separately.
3. Stir into millet, season, and serve.
🫑 6. Millet Tabouli-Inspired Salad
Ingredients (Serves 4)
*1 cup cooked & cooled millet
*1 cucumber, diced
*1 cup cherry tomatoes, halved
*½ red onion, minced
*1 cup parsley, chopped
*¼ cup mint, chopped
*Juice of 1 lemon
*2 tbsp olive oil
*Salt & pepper
Stovetop Instructions
1. Cook millet, cool completely.
2. Mix all ingredients in a large bowl.
3. Chill for 30 mins to meld flavors. Serve cold.
Instant Pot Instructions
1. Cook millet in IP (1 cup millet to 1¾ cups water, 10 mins high pressure, natural release).
2. Cool millet and proceed with mixing.
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