Hi! In my book Feeding the Whole Family I have two millet recipes (a whole grain I also find challenging) that I really like. One is cooking millet as a breakfast mush. Cook it with sliced apples or peaches and use part juice for the liquid (the other part water). Top the cereal with a bit of butter and apple butter and it’s real good. I also find that millet, because of its sticky nature, forms nicely into croquettes that can be fried. This is very good, especially with a sauce on top.
Cynthia Lair

Inspired by your plea, we decided to try Millet, Corn, and Red Pepper Pilaf from Jack Bishop’s book A Year in a Vegetarian Kitchen. Not bad! We’ll definitely make it again.

These mediterranean burgers have millet in them, and are delicious. Definitely don’t skip the olive ketchup (the recipe is linked at the bottom of the page under “related recipes”

Mark Bittman, to whom I refer fondly as my Uncle Mark, has in his new vegetarian cookbook a really nice millet crust recipe in it. He suggests using it to bake a bean pie, which I found okay if a little mushy in texture. However, the crust itself was pretty nice and I thought would be good with a quiche-type filling, heavy on vegetables and light on eggs. Basically, press cooked millet into a greased tart pan. Fill with something yummy and bake, I can’t remember how long. It was a nice use for millet.

Thanks everyone for the suggestions, and I’ve heard of a couple more: Sweet potato soup with Indian spices and millet pureed into the mix, and a millet loaf served with a mushroom gravy. I see a trend here — make the most of its stickiness when preparing millet. Keep the ideas coming!

I use a combination of millet, quinoa and barley for a 3 grain tabouleh. I make a citrus dressing with orange, lemon, mint, & ginger, Add jicama, scallion, carrots, chickpeas etc....
Also use millet in a stuffing for delicata squash, portabella mushrooms, tomatoes etc... with sauteed shallots, asiago cheese & herbs.
When I use millet I usually cook it al dente and immediately rinse it in cold water, it is fluffy and slightly toothsome, not sticky.

Sorry. No savory millet help from me.

But I did make those cookie/candy things you mentioned.

They were so good.

I have not had problems with millet being sticky, but perhaps that’s because I am cooking it at a high altitude. Typically I toast a cup of millet first (about 5 minutes in a dry pan on med-hi heat) then add 1 3/4 cup water, cover, and boil for 20-25 minutes. Meanwhile, saute a combination of vegetables (beans, corn, peas, peppers, etc, and currants too) with a touch of cumin and pinch of cinnamon. When vegetable mixture is heated, mix in with millet for a tasty pilaf.

Good Luck! I’ll be trying your cookie confections too!

I cooked millet before with a ratio of 1 part millet to 2 parts work. I find it a little bit dry. But I haven’t tried it more liquid as I’m afraid that it would turn mushy. I’m using Arrowhead Mills brand.

Sorry, that’s supposed to be water, not work.

This is an Indian recipe for a thin soup like gravy called Rasam. You can add the popped millet to it and have it like a soup or savoury porridge. This recipe yields 4 to 5 bowls of rasam.
To make rasam powder: Dry roast 1 tsp of fenugreek seeds, 2 tbsp of coriander seeds, 1/2 tsp each of cumin and black pepper seeds, 4 to 7 (or more) dried red chillies until it is aromatic. Cool and powder. This can be stored for a long time.
To prepare Rasam: Cook 2 Tbsp of split pigeon peas with 2 tomatoes in cup of water until soft. Mash well . Add a pinch each of turmeric powder and asofoetida powder, tamarind juice or lime juice to taste, rasam powder and salt to taste, some cilantro/coriander leaves chopped. Add enough water to make a thin soup and boil the mixture well. In a small pan add 1 tsp of any vegetable oil except soy and olive oil. When hot add 1/4 tsp of mustard seeds and a pinch of asoefotida ( omit if u don’t like the pungent smell). When they have almost finsihed popping ( if u heat it for too long, the seeds will burn) pour the hot oil immediately on the rasam. The rasam is ready to serve, just add popped millet and serve immediately.