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Mediterranean Millet Recipe

Studded with dried apricots and pistachios, this lemony Mediterranean Millet Pilaf is loaded with flavor and simple to make in under 30 minutes.
Course Side Dish
Cuisine Fusion, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 308kcal
Author Amy Katz



  • 1 cup millet
  • 1 3/4 cup water
  • 1/4 cup dried apricots (about 8) roughly chopped
  • 1/4 cup shelled pistachios roughly chopped
  • 1 lemon zest and juice (See Notes)
  • 1 1/2 Tablespoons olive oil
  • 1/2 cup fresh parsley chopped
  • salt and pepper to taste


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.

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.

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.


Don't forget to zest the lemon before squeezing the juice.
Leftovers can be covered and refrigerated for up to a week. Enjoy reheated or at room temperature. 
This pilaf is delicious served with a salad or vegetables. Try it with Oven Roasted Chickpeas, Roasted Vegetables, or Grilled Eggplant Salad.


Calories: 308kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 349mg | Fiber: 6g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 24.8mg | Calcium: 37mg | Iron: 2.6mg