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Steamed Millet

Millet is the base grain for both the Late Summer and Winter Rollover Menu. I love how sweet and fluffy it is – perfect for late summer when you’re looking for slightly more grounding foods, but still want to keep it light and also wonderful for winter when things get a little too heavy and you’re looking to lighten up a bit. Millet combines well with everything on both menus, and ingeniously blends together with cashews to make the base for the Millet Tzatziki.  

Note that millet has the tendency to dry out after a few days in the fridge, so here’s an easy fix. Boil a very small amount of water in a saucepan, add the desired amount of millet, cover, and let steam for a bout 2 minutes, stir and cook for another minute or so until warmed through and tender. 

Steamed Millet


  • 1 ½ cup / 325g whole millet
  • 1 Tbsp. apple cider vinegar raw
  • ½ tsp. fine sea salt


  • Cover millet with water and apple cider vinegar, soak 8 hours or overnight.
  • Drain and rinse the millet. Add to a medium pot over medium-high heat to toast the grains (optional) until fragrant.
  • Once fragrant and toasted, add 2½ -3 cups / 625 – 750ml water and salt. Bring to a boil, covered, reduce to simmer. Cook 20-25 mins checking after 10 minutes and adding ½ -1 cup / 125 – 250ml water if the pot becomes too dry.
  • Fluff with a fork and serve. Enjoy warm or cold. Store cooled leftovers an airtight container in the fridge for up to 5 days.


Yields 4 1/2 cups / 1 L 125ml