Southwestern Millet Pilaf


This versatile Millet Pilaf recipe can be used for lunch, dinner, and throughout the seasons.

  • Makes 6 servings.Servings


  • 1 cup millet
  • 1/2 cup chopped red onion
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups cooked black beans
  • 1/2 red bell pepper, chopped
  • 1 teaspoon cumin
  • 1/4 cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper


1. Place millet in a mesh basket and rinse under cool running water. Drain and place in a medium-size pot or Dutch oven over medium heat. Stir constantly until the millet starts to give off a nutty aroma, 1 to 2 minutes. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 25 minutes.

2. Meanwhile, in a medium-size frying pan over medium heat, sauté the onion in olive oil until soft, about 2 minutes. Add the beans and heat through. Stir in the bell pepper, cumin, and cilantro. Remove from heat.

3. Let millet stand 5 minutes. Fluff with a fork and fold in bean mixture. Add salt and pepper to taste.

Flavor-Packed Fun: Tips and Variations

  • Turn this pilaf into lunch on the go by folding it into a whole grain wrap with fresh avocado wedges and tomato salsa.
  • Take this dish into summer by substituting chickpeas for the black beans and adding cherry tomatoes and chopped cucumber.
  • For a sweeter variation, substitute quinoa for the millet and use mint for the cumin and cilantro; add chopped dried apricots and toasted pistachios.

Recipe printed with permission from Terry Walters, author of Clean Food and Clean Start.