Spring Carrot Sauté with Olives, Garlic, and Millet

Spring Carrot Saute with Olives, Garlic, and Millet

I think I have a new favorite grain.  New as in “new favorite” not new as in “new grain” because millet is actually an ancient grain.  If you see it, you’ll think it looks like bird food and that’s because in our country that is what it’s primarily used for.  And that is such a shame.  It cooks up so lovely and fluffy with a slightly nutty flavor.  It’s crazy easy to cook, just add it to water, bring to a boil and simmer for 15 to 20 minutes.  That’s it. 


When I saw these sweet little carrots at the market with their bright greens still attached, I grabbed them without a clue what I was going to do with them.  After some web searching, I found Spring Carrot Saute with Olives, Garlic and Millet from 5 Second Rule.

Spring Carrot Saute with Olives, Garlic, and Millet

This was super easy and really flavorful.  She suggested some optional stir-ins (cooked shrimp, cooked beans or lentils, peas, any leftover vegetables).  I happened to have half a bag of cooked shrimp leftover from some recipe.  It was perfect.

Go check out the link above, and make this.  Seriously.  If you’ve never tried millet, give it a try, and if you love millet like I do, then you’re probably not even still reading this…you are already over there!

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  1. says

    I do love me some millet…although when I’m eating it, it makes it pretty hard to argue with my brother when he says, “but all you eat is bird food!” (and cupcakes).

  2. says

    So, if you’re eating birdseed, does that mean the kittycats are circling you, waiting to pounce?

    I’d have snagged those carrots, too, and just eaten them.

  3. says

    This sounds very interesting. Millet is a grain I haven’t tried. You’ve inspired me to be more adventurous. I hope you have a great day. Blessings…Mary

  4. says

    I’ve heard of millet, which I probably confused with mullet. I’ll certainly give it a try – the millet, not the mullet.

  5. says

    Thanks so much for finding, making, and linking to my recipe on 5 Second Rule. I’m thrilled you enjoyed it!