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Millet with Lemon and Mint

This is a perfect summer dish with a smooth and creamy silky texture when served warm. Served cold, the dish delivers a firm texture and lemon-forward flavor. Both are fantastic in their own way. For a tasty and quick meal, top with black bean salad and some salsa. Suitable for a side dish as well.


4 cups water

1 teaspoon salt

1 cup millet

Zest and juice from 2 medium lemons

1/4 cup chopped fresh mint

1/2 cup extra-virgin olive oil


1. Bring water and salt to a boil in a 3-quart saucepan. Add the millet and reduce heat to low, a slight simmer. Cover and cook until the water is completely absorbed, typically this process takes 30 to 45 minutes. You can tilt the pan slightly at 30 minutes to see if there is any remaining water. Once absorbed, remove from heat.

2. While the millet is cooking, zest and juice two lemons and chop the mint. Set aside until the millet is done.

3. Once the millet is cooked completely, add the olive oil, fresh mint, and lemon zest, and juice. Stir slightly to mix everything together. Serve in a bowl warm.

Alternate: let cool in a 9 by 9 inch pan (fill the corners and smooth the surface. Once cool, slice into serving sizes.

Western Nutritional Information (per serving)

Recipe makes 6 servings

Calories 289

Protein 4 g

Carbs 25 g

Sugar 1 g

Fiber (dietary) 3 g

Fat 19 g

Saturated Fat 3 g

Trans Fat 0 g

Other: Good source of vitamin B1 (Thiamine), B2 (Riboflavin), B3 (Niacin) B5 (Pantothenic Acid), B6, Folate, C, E, and K, and mineral (copper, iron, magnesium, manganese, phosphorous, potassium, and zinc)


Traditional Chinese Medicine (Energetics) Nutritional Information

In general, there is a balance between the warming and cooling ingredients. The sweet flavor of the millet harmonizes with the pungent and bitter flavors helping to stimulate and promote circulation of the Qi and blood, disperse stagnation, and stimulate digestion.

Source: TCM information based on Leggett, Helping Ourselves

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I love this recipe; going to use the same recipe to make croutons. I'll let you know how they turn out.

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