Millet with Carrots and Zucchini

millet with parsley
Millet is a healthy whole grain food that is nice to have if you want a change from rice or pasta. It can be rather plain if you eat it just cooked with water and salt, so I created this tasty recipe.


  • 1/2 cup millet
  • 1 cup water or broth
  • 1 zucchini
  • 1 large carrot or a handful of baby carrots
  • 1 lemon
  • 1 Tbsp. olive oil
  • salt to taste
  • 1 garlic clove (optional)
  • parsley or cilantro (optional)

Cook the millet in water or broth. While the millet is cooking, grate the zucchini and carrots in the food processor. When the millet has been cooking for at least 15 minutes, add salt and olive oil. Then add grated zucchini, grated carrots, lemon juice, lemon zest (optional – the peel of the lemon, grated) and crushed garlic (optional). Continue cooking for about 30 minutes or until millet is tender. Toward the end of the 30 minutes, stir often and do not leave the kitchen. Too easy to burn this pilaf at this point. Turn off the flame and stir in optional fresh herbs. Let it sit for an additional 10- 12 minutes before serving or refrigerating. Serve warm or room temperature.

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9 thoughts on “Millet with Carrots and Zucchini

  • This looks nice, and as you say it’s an alternative to rice and pasta, but I am not sure how easy it is to find milet here. Ill soon find out as I am going shopping very soon.

  • Millet is highly recommended as it is more alkalizing than other grains. I learned recently that when using lemon juice, to put it in at the end – sorry I can’t remember the reason for it, I’ll try to find out. And salt I always add at the beginning so it can cook in whatever food I’m making. Also to help (sometimes) from burning food, one can put a flame tamer underneath the pot, but the new stove we have I was told we can’t use them, no idea why. But what you said was the best idea of all, don’t leave the kitchen while cooking, and if you have a computer in the kitchen, don’t get on it!!!!!

    • My father recommended millet to me because it is alkalizing; however, I couldn’t find any medical evidence of this online. But I didn’t want to get into is alkalizing food a proven theory or just a theory.

      Thanks, Klara – your comments are always insightful.

  • how lovely to see something continued from a year ago. I don’t know that there are any “rules” about only some veggies good for certain grains. I would put more considerations into issues like 1) local? 2) in season? 3) how you cut the veggie – I like how you grated it here, as it blends in nicer. For before the fast I will be cooking what’s called Ojiya – which is soft rice and sweet vegetables (carrots, onions, pumpkin and cabbage) cut small – I’ll probably put in tempeh to make it a “complete” meal – but it’s not heavy and good for before a fast.
    G’mar hatima tovah – and please forgive me for not having come to visit your blog as often as I used to. May you and your family be inscribed for a good year with health, nachas and much growth and creativity.

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