Staple Corner: Brown Rice and Millet

Although it's always a treat to try new dishes, most cooks have a ready supply of staple recipes on hand, and Lisa's Kitchen is no different. A balanced and satisfying vegetarian diet based on whole foods is relatively easy to sustain, so take care to serve up a grain with your beans, especially if your meal includes few dairy products.

grainsBasic Brown Rice and Millet
Recipe by
Published on March 18, 2007

Quick, simple and nourishing grain combination as a side for a healthy meal

Cooking time: 30 to 40 minutes

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  • 1/2 cup brown rice
  • 1/2 cup millet
  • 2 cups water
  • Rinse the rice and millet and soak in the water overnight.

  • Bring to a boil and immediately reduce the heat to low. Cover and simmer for 30 to 40 minutes or until the liquid is absorbed.

  • Remove from heat and let stand for 5 minutes. Fluff with a fork and serve as is or sprinkle with a bit of tamari or soy sauce.

  • Notes: You can season the finished grain dish with tamari or toasted sesame seeds. Alternately, you can add a small, finely chopped onion along with a teaspoon of curry powder and a dash a cayenne pepper. If you make this variation, fry the onion for a few minutes in a frying pan with a small amount of butter or oil before adding the spices. Add the onion and spices to the finished dish.

Makes 4 to 6 servings


Anonymous said...

Thank you for the lovely idea. I often cook brown rice or millet to give the family a break from potatoes, but I had never thought to have them together. They are especially delicious if I dry roast pumpkin and sesame seeds and add them after they are cooked. My husband likes to sprinkle paprika over his, and for the children I have to add raisins or dried fruit so that they will eat it.

Lisa Turner said...

Thank you for your comment Marla, and your ideas!

Anonymous said...

I eat brown rice as a staple... nearly every day. I would like to try your addition of millet.

I was using soy sauce until a couple of weeks ago when I finally read the label and saw how much sodium there actually is in it. Now I use a bit of salsa instead... either mild or spicey, depending on the mood I'm in. You can add a little mango chutney. I add it at the table as a condiment, as some might not enjoy my preferences.

Unknown said...


Instead of soy sauce, I use tamari sauce, which is a much healthier alternative. I also like your idea of salsa and mango chutney.

Vicki S. said...

I didn't have quite enough brown rice for tonight's dinner and wondered if I could extend it with millet. Your recipe to the rescue! Thanks much.