Source: Adapted from Food.com
By Jenny Sanders

Ingredients:
1/3 cup millet
3/4 cup water
1/2 cup skim milk or 1/2 cup soymilk
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 pinch salt
2 tablespoons raisins (or more, to taste)
maple syrup or honey or other artificial sweetener, to taste

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Directions:
1. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
2. Bring to a boil.
3. Reduce heat to low, cover and simmer for 25 minutes without stirring.
4. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
5. Remove from heat.
6. Drizzle with maple syrup or honey.
7. Serve.

Servings: 1

Source: Adapted from Food.com
By Rita~

Ingredients:
1 cup millet, well rinsed uncooked
2 1/2-3 cups water
2 cups canned low sodium black beans
2 large tomatoes, chopped
1 small red bell pepper, diced
1 medium cucumber, seeds removed and diced
1 medium onion, diced
chopped parsley (optional)
chopped cilantro, to taste (optional)

Dressing
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons fresh garlic, minced
1 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon cumin
   
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Directions:
1. Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
2. In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
3. Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
4. Cover and refrigerate until the salad is well chilled.
5. Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

Servings: 6

Source: Adapted from Food.com
By Katzen

Ingredients:
1/2 cup millet
1 cup water
1/2 cup quinoa (red, white, or black)
3/4 cup water
1 English cucumber, diced
1 tomato, ripe, seeds squeezed out, diced
1 sweet pepper, seeded, diced
1/2 red onion, sliced thin
1 garlic clove, pressed
200 g feta cheese, diced
1 (10 ounce) can large white beans, drained
1/4 teaspoon cayenne pepper (more, to taste)
2 teaspoons dried dill (sub basil or oregano, if preferred)
1/4 cup pine nuts
1 lemon, juice of (zest as well, if preferred)
1 tablespoon olive oil (optional)
fresh ground pepper, to taste

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
2. Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
3. Combine all ingredients and toss; chill. Enjoy!

Servings: 3-4

Source: Adapted from Food.com
By Lalaloula

Ingredients:
125 g millet
250 ml water
1 English cucumber, diced
125 g reduced-fat feta cheese, diced finely (may use less if desired)
1 (10 ounce) can large white beans, drained
1/2 teaspoon ground red chili pepper (or cayenne pepper)
2 teaspoons dried dill (I use more, cause I like it)
salt and pepper

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Rinse millet and add to a small sauce pan with the 250 ml water. Bring to a boil, simmer for 5 minutes and then allow to soak up all the remaining water for 10 more minutes.
2.In a big bowl combine all the rest of the ingredients. Add the millet and season with salt and pepper to taste.
3. Eat either warm or cold.

Servings: 4-6

Source: Adapted from Food.com
By Chrystabel
 
Ingredients:
1 cup millet (washed and drained)
2 cups water
1 vegetable bouillon cube
1 medium onion
1 large carrot (or any other crunchy vegetable that takes yer fancy)
1 red bell pepper
1 small hot red chili pepper
clarified butter or coconut oil
1/2 cup low-fat Quark cheese or 1/2 cup low-fat ricotta
1/4 cup gouda cheese or 1/4 cup edam cheese, grated
cilantro, chopped (garnish)
   
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Directions:
1. Prepare Millet.
2. Put millet, water, and boullion cube into a heavy flameproof casserole or other heavy pot. Bring to a boil and cook for five minutes. Reduce heat to low setting and put lid on casserole letting millet absorb water for 20 minutes or so until done.
3. Meanwhile finely chop the onion, carrot, bell pepper, and hot chili pepper.
4. Saute onion and peppers in a heavy skillet and then add carrot and chili pepper and cook until crisp tender. Add cooked millet to the mix, remove from stove, and stir in quark (or ricotta).
5. Serve with a sprinkling of cheese and garnish with cilantro.
6. If can’t handle the fire change this to a “heavenly hash” (heh, heh) by omitting the red hot chili pepper. Good served with a crisp salad and fresh fruit for dessert.

Servings: 2-6

Source: Adapted from allrecipes.com
By: Jean 

Ingredients:
1 cup uncooked millet
1/2 cup soy milk powder
5 1/2 cups hot water
2/3 cup chopped dates
1/2 cup flaked coconut
1 teaspoon vanilla extract

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine millet, soy milk powder, hot water, chopped dates, coconut, and vanilla in a 9x13 inch casserole dish.
3. Bake casserole in preheated oven for 30 minutes, then remove and stir. Return casserole to oven and bake an additional 30 minutes. Serve hot.

Servings: 8

Source: Adapted from allrecipes.com
By: SUSANK29 

Ingredients:
1 cup millet
4 cups water
4 cubes vegetable bouillon
5 medium bell peppers
3 medium tomatoes, chopped
1 (15 ounce) can black beans, drained

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Directions:
1. Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

Servings: 5