Easy Poppy Millet Sidedish (Vegan & Gluten-Free) Recipe
I whipped this up one night when I was too impatient to cook brown rice or quinoa, millet has a softer texture than the two but is just as delicious and doesn't take as long to cook. This is great with button mushrooms and tofu. The proportion is 3.5 cups water to 1 cup millet, adjust upward or downward depending on how much you're cooking. This makes about 4-5 servings.
Ingredients
- 3 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 teaspoons poppy seeds
- 1 teaspoon dried marjoram
- 1 cup millet
Instructions
- Bring the 3 1/2 cups water to a boil in a medium pot/saucepan, then lower the heat to medium.
- Mix in the oil, salt, poppy seeds, and marjoram.
- Put the millet in, making sure the mixture covers it completely, and loosely cover the pot.
- Let simmer for 20 minutes, you don't need to stir it.
- Remove from the heat element and fluff with a fork. You'll see some water still in there, don't worry, it'll absorb.
- Let sit UNCOVERED for another 20 minutes, then it'll be ready to eat!
Add Your Own Notes
Nutrition
Serving: 263gCalories: 226.6kcalCarbohydrates: 36.9gProtein: 5.8gFat: 6.1gSaturated Fat: 0.9gSodium: 299.9mgFiber: 4.6gSugar: 0.1g
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