Cumin-spiced millet

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • cups (300 g) millet
  • tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt



Rinse the millet in a sieve under running water. Put the oil and cumin seeds in a 2-quart (2-L) saucepan, place over medium-high heat, and cook, stirring frequently, until fragrant and darkened a shade, 1½ to 2 minutes. Add the millet and cook, stirring frequently, until you can just smell the millet (it smells a bit like cornmeal), about 3 minutes. Stir in the salt and cups (600 ml) water (carefully, as it will sputter a bit), bring to a boil over high heat, then lower the heat to low, cover, and cook until all the water is absorbed and the grains are tender, 20 to 25 minutes. Fluff and serve.