A gluten-free alternative to couscous and pasta, millet is incredibly easy to make. Here’s how to cook millet in 20 minutes using just three ingredients.

Ingredients

• 1 cups millet
• 2 cups water
• 2 tablespoons butter
• ½ cup red pepper
• 1 onion chopped
• 2 stalks celery
• 1 ½ cups mushrooms, chopped
• 1 tablespoon arrowroot
• 1 tablespoon vegetable broth seasoning
• 1 cup water
• ½ cup slivered nuts (optional)
• Kosher salt

Directions

1. Pour 1 cup millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently, until it lightly browns.
2. Pour in 2 cups water and add a few pinches kosher salt.
3. Bring to a boil, then reduce the heat to very low.
4. Cover the pot and simmer for 15-20 minutes, until the water has been completely absorbed. It should be light and fluffy.
5. While the millet is simmering, melt the butter and add the vegetables, lightly sautéing them. They should retain their crispness.
6. Stir the arrowroot into 1 cup of water and allow the mixture to thicken.
7. Remove from heat and add your broth, vegetables and millet. Serves 4.
8. Fluff the millet with a fork, and add some salt to taste.

Notes

To serve as a side, add a bit of olive oil or butter, and herbs or spices as desired.