Studded with dried apricots and pistachios, this Mediterranean Millet Recipe is easy to make and loaded with flavor. Prepare it in your Instant Pot or on the stove in under 30 minutes!
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You may have heard of this gluten-free grain, but do you know what to do with it?
Millet is a naturally gluten-free ancient grain. It's delicious cold or hot in all sorts of Mediterranean-inspired dishes like Greek vegan millet salad, orange millet salad, and this Mediterranean Millet Recipe.
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Why you'll love this recipe
- It's quick to make on the stove or in an Instant Pot.
- You only need 6 ingredients, plus salt and pepper, to make it.
- It works well as a side or a main dish.
Ingredients
Millet: Found in packages or in the bulk bin section of most markets. Bob's Red Mill is a popular brand to look for.
You can store uncooked millet in an airtight container on a cool, dry pantry shelf for up to 6 months or in the refrigerator or freezer for up to a year.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Prepare the millet in an Instant Pot electric pressure cooker or on the stove top. Add the chopped dried apricots, shelled pistachios, lemon juice and zest, olive oil, and fresh chopped parsley.
- Stir well to combine. Taste and add salt and pepper, as needed.
Amy's tip
Don't forget to zest the lemon before squeezing the juice.
Serving suggestions
This Mediterranean Millet Recipe is delicious served with a salad or vegetables.
I particularly like it with a simple green salad, grilled eggplant salad, or roasted fall vegetables.
And for extra protein, enjoy it with oven roasted smoky chickpeas or rosemary crispy tofu.
Storing
Leftover Mediterranean Millet can be refrigerated in an airtight container for up to 5 days. Enjoy it reheated or at room temperature.
More vegan grain recipes
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Millet Recipe
Ingredients
- 1 cup millet
- 1¾ cup water
- ¼ cup dried apricots, (about 8) roughly chopped
- ¼ cup shelled pistachios, roughly chopped
- 1 lemon, zest and juice (See Notes)
- 1½ Tablespoons extra virgin olive oil
- ½ cup fresh parsley, chopped
- salt and pepper, to taste
Instructions
Instant Pot method:
- Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes. Allow the pressure to release naturally. Once the pressure has released, remove the lid.1 cup millet, 1¾ cup water
Stove top method:
- Bring 2 cups water to boil in a small pot. Add the millet. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 20 minutes. Drain off any remaining water.1 cup millet
To make the pilaf:
- Add the apricots, pistachios, lemon zest, lemon juice, olive oil, and parsley to the cooked millet. Gently fold the ingredients together to combine. Taste and add salt and pepper, as needed.¼ cup dried apricots, ¼ cup shelled pistachios, 1 lemon, 1½ Tablespoons extra virgin olive oil, ½ cup fresh parsley, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
This recipe was originally published 1/24/2019. It was updated to add stove top instructions and improve reader experience.
Edye says
I had never made millet before. Now it’s my favorite “new” grain.
This recipe was easy, nutritious, and delicious!
Amy Katz says
Thanks so much, Edye! Not a lot of people know about millet, but it's such a versatile grain!
Janet says
I've been wondering what to do with my bag of millet and this sounds GREAT!