Millet Recipe: Millet and Sweet Carrots

Easy, Quick and Simple Millet Casserole Recipe

Millet Carrots

Easy millet casserole recipe from Leslie Cerier's gem of a cookbook, Gluten Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook.

In this gorgeous gluten free recipe, naturally sweet-flavored millet is paired with carrots, but you could also use delicata or butternut squash.

This is a quick, easy flexible recipe. Dress it up or down as you like, as long as the liquid to grain ratio stays the same.

Total Prep Time: 35 minutes

4 - 6 Servings

Nutrition Data Per Serving, 169g: 322 cal, 64g carb, 3 g fat, 91mg sodium, 9g fiber, 9g protein, low Saturated Fat and Cholesterol. Good source Vit A and Manganese. Estimated glycemic load 36


  • 4 1/2 cups water
  • 1 1/2 cups millet, rinsed
  • 3 large carrots, sliced
  • 1 cup coarsely chopped onion
  • Pinch of sea salt


  1. Combine all of the ingredients in a large saucepan over high heat.
  2. Bring to a boil, then lower the heat, cover, and simmer for 20 - 25 minutes, until all of the liquid is absorbed.
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Recipe Tips:

Since I didn't have onion on hand, I used celery, and also sautéed the vegetables and millet in a bit of oil first.

I added a veggie bouillon cube to the water for extra flavor. Adding some minced parsley or basil at the end would have been a nice touch too.

If you like, substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices.

Menu Suggestions:

Millet Carrots Beans

Leslie suggests making the hot cooked millet into Millet Loaf (similar to polenta), or fried Millet Croquettes.

She also suggests serving millet topped with Mushroom Leek Sauce

I made up my own topping, Chili Beans in Gravy, and served sautéed greens on the side. Delicious!

You could also use cashew gravy or chick pea gravy.

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