This post is part of a new series called “Prepping…”  I plan to do some more simple how-to posts featuring fun ingredients and cooking techniques.  Next up: Prepping Baked Tofu and Prepping Quinoa.  If you have any requests, feel free to holler.


This is how I prep millet.


Millet is technically a seed (thus, gluten-free) and is pretty high in protein – 11%.  It is also a good source of B vitamins, folic acid, calcium and more.  And it’s delicious!


First, bring a small pot of water to boil.  Add in your millet.  I usually make about 1 cup dry millet for two people because we’re eating it as a entrée and not a side dish.


Let it boil for 13 minutes, then remove from heat and drain.  It is VERY easy to overcook millet so set a timer!  And because millet pieces are so small, I use a pot top to pour off most of the water instead of using a colander.  Return to the stovetop, turn off the heat, and let it sit for another few minutes to remove any extra moisture.


And that’s it – pretty easy, huh?


Millet was AMAZING with lunch today.  We had millet, chickpeas, and steamed kale.  But what really made this combo stand out was this Red Curry Sauce.


Don’t be scared of Red Curry Paste – it’s really rather mild, not too spicy in the slightest.


Red Curry Sauce




  • 1/4 cup raw cashews
  • 1/4 cup water
  • 1/4 cup chickpeas, drained and rinsed
  • 1/4 cup plain hummus
  • 3/4 tablespoon red curry paste
  • 1/4 cup fresh tightly packed cilantro
  • 1 tablespoon vegetable oil
  • Squirt of hot sauce
  • Salt and pepper to taste




  • Combine first three ingredients in food processor and blend until smooth.
  • Add remaining ingredients and blend until well-mixed.


The Husband declared this sauce was “amazing.”  But he says that about everything I cook (he firmly believes in, “Happy wife, happy life.”)  All kidding aside, it was pretty delish.


Oh – here’s breakfast!  A microwaved sweet potato with scrambled eggs and spinach.  Plus a glass of OJ.


Hi-ho, it’s back to work I go!



  • Julie @ Shining From Within June 16, 2011, 1:28 pm

    Mmmm I have never cooked millet but it looks so fluffy like couscous! Must look for some..

  • Ash @ Good Taste Healthy Me June 16, 2011, 1:35 pm

    Haha! He’s learning quickly! 😉 My future hubs is learning that too.

  • Lauren @ Sweet and Twisted June 16, 2011, 1:37 pm

    I’ve never had millet either! I made quinoa the other day and I had a hard time rinsing it since I don’t have a sieve or anything with small holes!

  • Lisa Fine June 16, 2011, 1:42 pm

    I love millet! It’s really good for breakfast – I love mixing it with a little rice milk and cinnamon and heating it up in the microwave, and then adding some nuts, fruit, and honey. It’s delicious and simple.

    A great thing about millet is you can use a little more water to get a softer, more polenta-like consistency, or you can use less water to have it turn out like couscous.

  • Miranda @ Working Mom Works Out June 16, 2011, 1:42 pm

    It took me a minute to see the sauce in the picture! I kept looking and looking. I’m weird. It looks great!

  • Gina @ Running to the Kitchen June 16, 2011, 1:45 pm

    I love millet! Toasting it before the boil and simmer part gives it a really good flavor too if you have the few extra minutes 🙂

    • AmandaonMaui August 17, 2011, 4:21 pm

      Yes, toasting it is really good. It gives it a nutty, toasted flavor as some grains can be a bit bland.

  • Angela @ Eat Spin Run Repeat June 16, 2011, 1:49 pm

    I love millet too! I’m with you on the overcooking thing too – I’ve done it before thinking that it would take as long as quinoa – totally not the case! I had mush! I like the sounds of this sauce too. Have a great afternoon Caitlin!

  • chelsey @ clean eating chelsey June 16, 2011, 1:49 pm

    Sweet potato for breakfast? I could do that! 🙂

  • Holly @ The Runny Egg June 16, 2011, 1:49 pm

    I think your breakfast looks fabulous! I love sweet potatoes at any time of day.

  • jen @ taste life June 16, 2011, 1:50 pm

    Your breakfast is exactly what I’m planning on having for dinner!

    I kind of like overcooked millet…is that weird? I just add some water and stir it and let it get goopier. For some reason I like the texture better thta way.

  • Annette @ EnjoyYourHealthyLife June 16, 2011, 2:03 pm

    So true:happy wife=happy life!! I have never cooked millet, but after this I should give it a shot, eh?? 😉

  • Katie @ Nourishing Flourishing June 16, 2011, 2:06 pm

    Now I have millet on the brain…! So nutty — I love it. I like the idea of “prepping” posts; I think more people would try these types of whole foods if they weren’t as intimidated by how to cook them 🙂 Thanks for sharing your technique!

  • katie @ KatieDid June 16, 2011, 2:08 pm

    When I started eating gluten free my blood sugar became much more stable because nearly all refined carbs got cut out. I predict your going to start feeling great on this new diet! Carbs tend to spike my blood sugar leaving me hungrier sooner, but with more protein based carbs and sweet potatoes I never get shaky hungry anymore. I love sweet potatoes for breakfast!

  • Kate (What Kate is Cooking) June 16, 2011, 2:09 pm

    I’ve never tried millet! Does it taste similar to quinoa?

    • CaitlinHTP June 17, 2011, 10:04 am

      Yes, a little!

  • marian June 16, 2011, 2:09 pm

    that sauce looks amazing! I’m going to have to try it soon.

    this new series is great – always a good idea to show people how easy it is to prepare and enjoy real, healthy foods 🙂

  • Katie June 16, 2011, 2:11 pm

    Wow I nee to try millet. I love the breakfast wish I could do savory, but I am SUCH a sweet girl in the morning! PB has to make an appearance typically.

  • Sarah June 16, 2011, 2:23 pm

    sweet potato for breakfast? I like it!

  • J3nn (Jenn's Menu and Lifestyle Blog) June 16, 2011, 2:31 pm

    I’ve only had millet flour but the full grain version is on my radar. Yum!

  • Lindsay Loves Veggies June 16, 2011, 2:31 pm

    Cool post! I like this as a series idea! I can’t say that I’ve ever tried millet. I keep thinking about it, but then remember that I have jars of buckwheat and quinoa at home that I need to use up first. Does it have a very distinictive taste or is it another one of those grains that goes with everything?

    • CaitlinHTP June 17, 2011, 10:00 am

      I think it goes with everything…. It’s a little nutty.

  • Katherine June 16, 2011, 2:32 pm

    Hmmm, this looks good. I need to try some millet.

  • Marissa June 16, 2011, 2:53 pm

    Yum, you made me remember I used to have sweet potatoes for breakfast all the time! I should try that again sometime.

  • Nicole June 16, 2011, 3:06 pm

    Hi – Do you add the millet to the boiling water, or do you put it in, then bring to a boil? Thanks!

    • CaitlinHTP June 17, 2011, 10:00 am

      Boil and then add!

  • Johanna B June 16, 2011, 3:24 pm

    Hey Caitlin, thanks for the info on millet. I picked up a bag from my local health food store a couple of months ago but haven’t cooked with it much. It’s much cheaper than quinoa (but I’ll never give up my quinoa). I’d like it if you shared some other recipes featuring millet. I’ve only found a couple and they’re both kinda breakfasty – with fruit and all.

  • monicanelsonfitness June 16, 2011, 3:39 pm

    confession: I have not tried millet!!! oh my I better get on it. haha! 🙂

  • Leanne (Bride to Mrs,) June 16, 2011, 3:51 pm

    That looks really good! I’ve never ever tried millet…!

  • Erin @ Big Girl Feats June 16, 2011, 3:51 pm

    I think you talked about this before, but did you find out you were gluten intolerant from a blood test?

    • CaitlinHTP June 17, 2011, 9:59 am

      Yup. It’s was an Adrenal Stress Index Test.

  • Baking 'n' Books June 16, 2011, 4:02 pm

    How do you know the exact minutes? 13 seems random!! And what is over-cooked? Should it be soft like rice?

    If you wanted millet flour – I’m assuming you could grind them into a processor right?

    …I am “blind” when it comes to cooking clearly – do not laugh or poke fun please 😉

    • CaitlinHTP June 17, 2011, 9:57 am

      No idea how to make millet flour – I should inve

      • CaitlinHTP June 17, 2011, 9:58 am


        10 minutes is too little, 15 minutes is too mushy 🙂

  • Mary June 16, 2011, 4:10 pm

    I love curry!! My friend made curry corn the other night, it was THE bomb!

  • Courtney June 16, 2011, 4:18 pm

    Yum! The millet looks like couscous 🙂

  • Dori June 16, 2011, 4:37 pm

    I will have to try millet. Thanks!

  • Mary @ stylefyles June 16, 2011, 4:38 pm

    Yum that looks good. Did you mix the sauce right into the millet or have it on the side?

    • CaitlinHTP June 17, 2011, 9:48 am

      I mixed it all together before eating!

  • Angela (Oh She Glows) June 16, 2011, 4:45 pm

    I wish millet agreed with my belly because I LOVE love love the taste. Unfortunately it gives me the worst stomach pains sometimes. I might try soaking it overnight next time to see if that helps…

  • Lisa (bakebikeblog) June 16, 2011, 5:38 pm

    Great tips! I have never actually tried millet!

  • Katherina @ Zephyr Runs June 16, 2011, 5:41 pm

    Mmmm! I have yet to use millet but it’s been on my to-try list! Another to-try is more curry in my life. Definitely need more curry in my life. That dinner looks delicious! 🙂

  • Molly @ RDexposed June 16, 2011, 5:49 pm

    I don’t think I’ve ever had millet! I feel as a dietitian that that should change soon!

  • Abby June 16, 2011, 6:18 pm

    I will have to try millet sometime, I never have! I can’t wait for the tofu one! 🙂 I’m always looking for new ways to make it!

  • Chelsea @ One Healthy Munchkin June 16, 2011, 6:49 pm

    I just tried millet a few weeks ago and I love it!

  • Christine June 16, 2011, 7:21 pm

    I’m all for the quinoa one- I’m a little late to that party and love the taste but have never made it.

  • Liv @ The Salty n' Sweet June 16, 2011, 7:42 pm

    Curry makes anything tastier and more flavorful! I’ve never cooked with millet before, but it looks almost like a mini couscous.

  • Ellie@fitforthesoul June 16, 2011, 7:57 pm

    I love millet and have only eaten it as breakfast! *gasp*!!! I’m making this asap! I have everything–including the kale yay 😀

  • jen June 16, 2011, 8:42 pm

    “First, bring a small pot of water to boil.”

    How much water!? lol

    thanks 🙂

    • CaitlinHTP June 17, 2011, 9:43 am

      Just a pot 🙂 It doesn’t matter how much because you are going to drain it anyway!

      • AmandaonMaui August 17, 2011, 4:24 pm

        I would imagine you could do a two to one raito (2:1) like for quinoa and brown rice.

  • delia June 16, 2011, 8:48 pm

    OT, but I just finished reading through posts from Memorial Day through the present because I recently relocated. Congrats on the house! I was in such suspense as I read through the negotiation part. Yay!

    • CaitlinHTP June 17, 2011, 8:48 am

      Aw you are so sweet. Thanks!

  • Jolene June 16, 2011, 9:40 pm

    I would like some hints on how to improve the taste of quinoa. I am not fond of the taste by itself and honestly its pretty strong so ideas to help tone down the flavor would be great!

  • Michelle June 16, 2011, 11:13 pm

    Totally try toasting the millet before you boil it. It’s worth it! 🙂 Also, from somewhere I have this amazing strawberry and millet breakfast porridge recipe – SO good. 🙂 Great post, great series! (but yes, grain/water ratios are vital, pls!) 🙂

  • Jessica @ The Process of Healing June 17, 2011, 12:07 am

    Gotta love a breakfast that includes lots of veggies!

  • Khushboo June 17, 2011, 2:16 am

    Ooh I am so making millet this weekend- I love how stodgy & mushy it tastes! And your breakfast looks delicious and super gourmet for an ordinary Thursday morning 🙂

  • Lorin June 17, 2011, 3:05 am

    Hi, I’m going to be in Charlotte for a vacation.I was wondering what places you recommend to eat and also some indoor things to do. I’ll be coming July 4th and I’m guessing it will be humid.

    • CaitlinHTP June 17, 2011, 8:36 am

      I like:

      Big Daddy’s
      Luna’s Living Kitchen
      Cowfish (need reservations)

      As far as activities, I suggest the White Water Center!

  • Cara June 17, 2011, 3:20 am

    Ooo that looks great! I’ve never had millet before, but I want to try it and the sauce looks wonderful as well!

  • Jumanah @ Healthy Living in the Middle East June 17, 2011, 4:22 am

    I’ve also never tried millet. Looks very easy to make though- maybe I will pick some up to try sometime!

  • Christine @ Burning It Off June 17, 2011, 5:41 am

    I’ve never tried millet but it looks (and I assume tastes)like couscous… I looove Thai Kitchen red curry paste!

  • Lynda June 17, 2011, 8:30 am

    a little OT, but…

    I’m surprised you feel this away about Yoplait (the yogurt, not the ad). While I enjoy greek yogurt, I always opt out for normal yogurt because they’re less $$ and have less calories. I lovelovelove Danon light and fit. Is that bad for you too?

    • CaitlinHTP June 17, 2011, 8:35 am

      Less calories isn’t always better 🙂 It’s not a matter of one being bad and the other being good, but if you want to make a more natural yogurt choice, try the Stonyfield brand (the non-Greek). No weird ingredients and not as expensive as Greek. There’s more protein in regular Stonyfield than there is in Danon Lite and Fit.

      • AmandaonMaui August 24, 2011, 12:06 am

        I agree with you Caitlin. While I used to purchase the individual serving yogurts, like Dannon Light & Fit (which uses artificial sweeteners) and Yoplait, I have decided that natural projects are much better for me than worrying about fat and calories. It can be cheaper to buy the larger things of yogurt and dish it out.

  • Kimberly June 17, 2011, 10:34 am

    I look forward to your prepping quinoa post.. a food I’ve been wanting to try!

  • Amber K June 17, 2011, 1:09 pm

    Wow, I had no idea it was so simple! I think I get turned off by different ingredients sometimes because I’m just unfamiliar with them. But this sounds totally doable!

  • Jolene ( June 22, 2011, 7:12 pm

    Mmmm, millet looks good!

  • Becky c February 5, 2012, 8:01 pm

    This recipe is so different from any of the other recipes I’ve tried. Is the pot covered while the millet cooks? Will the millet be done and tender in only 13 mins? My millet never turns out the same twice. I want a dependable recipe. Please help!!! Thanks.

    • Caitlin February 6, 2012, 10:09 am

      Pot is uncovered.

      I like my millet non-mushy so give yours a taste at 13 minutes and see if its cooked enough for you! It’s a really good and easy millet prep technique.

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