Millet and Shiitake Pilaf
Serves: 6
  • 1 ½ cups millet, rinsed and drained
  • 1 ½ Tablespoons unrefined cold-pressed olive oil
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 8 ounces shiitake mushrooms, stems removed, caps wiped clean with a damp paper towel and chopped into 1 –inch pieces (you can use any mushroom, but shiitakes are so much more nutritious!)
  • 3⅓ cups water or homemade chicken stock (use 3½ cups liquid if you're NOT going to eat it right away since the millet will dry up as it sits)
  • 1 ¼ teaspoon sea salt
  • a little chopped parsley or shaved parmesan cheese for garnish (optional)
  1. In a 2-3 quart saucepan, warm the olive oil over medium heat. Sauté the onion, garlic and mushrooms until softened.
  2. In the meantime, place the millet in a heavy skillet over medium heat and roast until dry with a toasty aroma.
  3. Transfer the millet to the saucepan with the onion mixture and stir to coat. Add the water and salt and bring to a boil. Cover, reduce heat to low and simmer for 25 minutes or until all the water is absorbed. Turn off heat and allow to sit for 10 minutes. Fluff with a fork before serving.
Millet dries up and gets fluffier as it sits. Leftovers will firm up considerably in the refrigerator, so add a little liquid when reheating.
Recipe by Pamela Salzman at