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This Millet Pilaf is a bright and vibrant one pot dish that comes together easily. It features fresh herbs, tangy lemon, nutty millet and hearty chickpeas. It makes a perfect light meal on its or an accompanying side dish to a larger meal.
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You know what makes an easy meal? Grains and beans…every time. They compliment each other so well. The possibilities are endless. And they are filling and healthy, too. My latest “throw it all in a pot” creation is this Lemon Millet w/ Chickpeas and Dill. I’ve been eating it for lunch the last few days, but it would also make a wonderful side dish to pretty much any entree.
I love the slightly nutty flavor of millet and it’s tender bite. It is quite mild, however, and takes on added flavors easily. In this dish, I loaded it up with bright, fresh lemon juice, scallions and lots of fresh flavorful herbs. I love the spicy pop of biting into a raw scallion!
I think chopped greens, like kale or spinach, would also be a great addition, but I didn’t have any at the time.
This is such an easy dish. You could easily change the flavor profile by adding different herbs or spices. A simple recipe to make your own.
More vegan millet recipes
- Smoky Millet Patties
- Millet Black Bean Patties
- Whole Grain Breakfast Porridge
- Ancient Grains Breakfast Bars
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Millet Pilaf with Chickpeas and Herbs
Ingredients
- 1 ½ cups millet rinsed and drained
- 3 cups + ¼ cup low sodium vegetable broth divided
- 1 teaspoon minced garlic
- ½ – 1 teaspoon salt
- ⅛ teaspoon dash of pepper
- 2 lemons zest and juice
- 1 can (15 oz) chickpeas drained and rinsed
- 4 scallions chopped
- ¼ cup fresh parsley chopped
- 3 tablespoons fresh chopped dill
- ¼ cup chopped or sliced almonds
- drizzle of balsamic vinegar optional
Instructions
- Bring 3 cups broth to a boil. Add the millet, garlic, salt and pepper. Stir, cover, turn down heat to medium-low and simmer for 15 to 20 minutes until the millet is cooked and water is absorbed.
- Add the rest of the ingredients plus the additional ¼ cup vegetable broth, if needed to loosen it up.
- Taste and adjust herbs, lemon and/or salt and pepper, as necessary.
- Serve warm or room temperature with a drizzle of balsamic vinegar, if desired.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Vanessa @ VeganFamilyRecipes.com
Yes! Thank you so much for posting a millet recipe! Millet is one of my favorite grains to use but I rarely use it in recipes since most people seem to think its just for birds…dum dums! This looks heavenly. I still have a 1lbs bag of millet in the pantry. I’ll have to try your recipe. Sounds delicious with lemon 🙂 Yum!
Jenn S.
LOL! Well, it is used for birdseed, but people are missing out if they think that’s it’s only use! I love to switch up my grains to keep in interesting! Thanks, Vanessa!
The Food Hunter
I love how healthy this is!
Jenn S.
Thanks, Theresa! It’s a nice change from all the heavy foods during the winter!
The Vegan 8
I have never had cooked millet before! But I love every single ingredient and absolutely love lemon and fresh dill, so I know I’d love this! Fresh dish is pretty much heavenly. Love how simple and healthy this is too….I’d devour it all easily!
Jenn S.
Thanks, Brandi! Sometimes I crave these light fresh dishes in the winter after eating all the cozy comfort foods.
veggiesdontbite
This sounds SO good Jenn! I love dill so much and with lemon, YUM!!
Jenn S.
Thanks, Sophia! You could probably just drizzle your Dill Crema all over it and call it a day! Yum!
Mrs Perkins
I think I’d like to try this one. Giving my husband anything with lemon is usually a success. Not certain where I can find millet in this country though, but I have a few ideas of where to look first. If I can’t find any, do you suppose I could cook some bulgur and use instead (gluten not being a problem in this house)?
Jenn S.
Hi, Mrs. Perkins. Really any grain should work. Bulgur should work just fine. Couscous or quinoa would be good options, too. Please come back and let me know how it turns out! Glad your hubby is a lemon lover too!
Gunjan
I am a big fan of ancient grains and like to include them in my diet. I will try this out soon.
Jenn S.
Thanks, Gunjan! I love the variety of using different grains too. Please let me know what you think when you give it a try!
Natalie
I love throw it in a pot meals, this one looks fantastic! The creamy risotto-esque quality of the millet looks especially delicious, so much better than dry grains. I’m going to have to try that addition of a little veggie stock at the end because the texture looks awesome 🙂
Jenn S.
Thanks, Natalie! The veggie stock at the end is a great trick! Helps put a little life back into it after all the initial broth is absorbed.
Strength and Sunshine
I always get so excited when I see someone else use the great gluten-free grains! Millet is so fabulous and soft and nutty! And I love anything with dill!!!
Jenn S.
Thanks, Rebecca! Although, we are not gluten-free, I just love variety!! And, yes, fresh dill is the BEST! Thanks!!