By: Amy Katz · Published: · Last modified: · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
5 from 3 votes
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You may have heard of this gluten-free grain, but do you know what to do with it? 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!
Jump to:
- Why you'll love this recipe
- Ingredients
- Amy's tip
- Instructions
- Serving suggestions
- Storing
- More vegan grain recipes
- 📋 Recipe
- 💬 Comments
Millet is a naturally gluten-free ancient grain. It's delicious cold or hot in all sorts of Mediterranean-inspired dishes like Greek Millet Salad and this Mediterranean Millet Recipe.
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.
Amy's tip
Don't forget to zest the lemon before squeezing the juice.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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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.
Serving suggestions
This Mediterranean Millet Recipe is delicious served with a salad or vegetables. Try it with Oven Roasted Chickpeas, Roasted Fall Vegetables, or Grilled Eggplant Salad.
Storing
Leftovers can be refrigerated in an airtight container for up to 5 days. Enjoy it reheated or at room temperature.
More vegan grain recipes
- Vegan Greek Millet Salad
- Orange Millet Salad with Maple Dijon Vinaigrette
- Cilantro Lime Quinoa
- Vegan Quinoa Burrito Bowls
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
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.
5 from 3 votes
Print Pin
Special diet: gluten-free, soy-free, vegan
Course: Side Dish
Cuisine: Fusion, Mediterranean
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 308kcal
Author: Amy Katz
Equipment
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 olive oil
- ½ cup fresh parsley, chopped
- salt and pepper, to taste
US Customary - Metric
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.
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.
Notes
Don't forget to zest the lemon before squeezing the juice.
Leftovers can be refrigerated in an airtight container for up to 5 days. Enjoy it reheated or at room temperature.
Nutrition
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
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.
More Vegan Side Dish Recipes
- Vegan Pesto Potatoes
- Air Fryer Green Beans
- Nut-Free Vegan Mac and Cheese Made with Carrots and Potatoes
- Crispy Roasted Sweet Potatoes
About Amy
Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.
Reader Interactions
Comments
All commentsI made this
Edye
I had never made millet before. Now it’s my favorite “new” grain.
This recipe was easy, nutritious, and delicious!Reply
Amy Katz
Thanks so much, Edye! Not a lot of people know about millet, but it's such a versatile grain!
Reply
Janet
I've been wondering what to do with my bag of millet and this sounds GREAT!
Reply
