Jewelled Millet

Commonly used as bird seed, millet is extremely cheap (like 500g for 50p kinda cheap!), and with a few key ingredients added it can make for a delicious alternative to rice or quinoa. It’s also gluten-free so is a great alternative to grains like cous-cous which are off the menu for those avoiding gluten. Although its not the most nutrient-rich grain out there its still a good low-cost option when you fancy a change from the norm or have a large crowd to feed on a budget!
Jewelled Millet

Serving Size: 2 as side or 4 as entree


  • 135g Millet
  • 1 Onion Thinly Sliced
  • 300ml Vegetable Stock
  • 1tsp Mixed Spice
  • 60g Raisins
  • 2tsp Harissa
  • 1 tbsp Almond Flakes
  • Large Pinch of Salt
  • 1 Can of Chickpeas
  • Small handful of coriander


  1. Put the millet in a pan and sprinkle with the mixed spice and heat gently for a few minutes until golden brown
  2. Cover with the stock, bring to the boil and simmer for around 20mins until all liquid is absorbed
  3. Whilst the millet is simmering, gently heat the sliced onion in a saute pan with a little oil until softened
  4. Add the raisins, chickpeas, harissa paste and almonds to the pan with the onions and cook on a medium heat for a further 5 mins
  5. Transfer the cooked millet into the pan with the other ingredients, stir and heat through together on a low-medium heat for a few minutes
  6. Put into a serving bowl and stir through fresh coriander and serve!
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