Vegan Millet Recipe in Saffron Broth

This easy vegan millet recipe cooks pearl millet in saffron broth, then mixes it with fresh herbs, pistachios, and almonds. A simple millet recipe vegan cooks love for a light main or side dish

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Plant-Based

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 379kcal

Author Amy Chung

Ingredients

1 cup pearl millet
2 cup vegetable broth
1 tsp saffron threads divided
½ cup cilantro (coriander) roughly chopped
½ cup flat leaf parsley roughly chopped
¼ cup pistachio roughly chopped
¼ cup almond roughly chopped
2 tbsp olive oil
salt to taste
pepper to taste

Metric - US Customary

Instructions

Rinse the millet to remove dust and debris.
In a small saucepan, dry toast the millet for about 2-3 minutes.
Add vegetable broth and most of the saffron threads. Leave some threads for garnish.
Bring to a boil. Reduce to a simmer and cover with the lid and let it cook for about 13 – 15 minutes until all the liquid has been absorbed.
Remove from the heat and let it sit for 10 minutes.
Remove the lid and fluff with a fork.
In a mixing bowl, add the millet, herbs, nuts, olive oil and salt and pepper to taste.
Mix until well combined.
Put in a serving plate or bowl and garnish with saffron threads and any leftover herbs

Notes

As this is a simple millet side dish, you can mix up the herbs to your liking. Use mint and basil for a more Mediterranean flavour or dill and chives for a lighter, more refreshing taste.
As with the herbs, you can change up the nuts, too, which is especially useful if you have some in the pantry that you need to use up. Try walnuts and pecans for a richer, slightly sweet flavour, or sunflower and pumpkin seeds for a nut-free option with added crunch.
If you want to make it a meal on its own, add roasted vegetables like carrots, bell peppers, or zucchini. Alternatively, you can also add sautéed spinach or kale for added greens and nutrients.
Want to spice it up? Add a pinch of turmeric to the broth for additional colour or add cumin and coriander seeds during the dry toasting stage for an earthier and warm flavour.
If saffron is simply too expensive or you're unable to find saffron threads, replace it with turmeric. It won't provide the same flavour but will give a similar golden hue. Safflower can also be used as a less expensive alternative for colour.
No vegetable broth? Use water with a vegetable bouillon cube if you don't have vegetable broth. For non-vegans, chicken broth can also be used.
If you don't want to use olive oil, use avocado oil for a neutral taste.

Nutrition