Country Millet

by Edward Daniel
Caption of Country Millet. Image by Edward Daniel (c).

Country Millet is another one my traditional recipes which I have spruced up. I love the combination of textures and flavours to this dish.  The broad beans and tomatoes add pizzazz. Country Millet revitalised.

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Caption of Country Millet. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g tomatoes
  • 2 garlic cloves
  • 200g millet
  • 500g broad beans in pods (yields about 150g shelled)
  • 4tbs extra virgin olive oil
  • 1 onion
  • ½ lemon, juice
  • 1tbs amino acid
  • Garnishing
  • Few sprigs of mint
  • 20g pistachios


  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Baste the tomatoes in 2tbs oil and roast the tomatoes and garlic in an ovenproof dish for about 30 minutes. Set to one side. Retain liquid
  3. Blanche the broad beans in boiling water for three or four minutes. Gently remove from and discard the skins. (I retain the skins and use them in other dishes).
  4. Sauté the onion in 2tbs oil until translucent. Set to one side
  5. Cook the millet in water over a stove for about 30 minutes. Drain excess liquid and transfer to a large mixing bowl. Toss in the lemon juice, amino acid and season with salt and pepper. Combine in the onion, tomatoes and broad beans.
  6. Garnish with mint and pistachios.
  7. Serve warm.


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Chessie 30 January 2016 - 18:32

Oh la la! I happened to have dried chanterelle mushrooms when I made this, which made it feel tres Francaise. I also added a very small turnip, diced into little cubes, which made it feel extra country. In any case, it’s good stuff, and perfect for this time of year. Hurray for millet! Thank you.

edward 6 February 2016 - 17:41

Brilliant, really pleased with this awesome suggestion. Thanks, Chessie.


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