When I was growing up, my mother was a big fan of millet. She made a lot of millet loaf, which I would always smother in BBQ sauce. Years later, millet became more popular in the U.S. due to the rise of the gluten free movement. Millet is slightly nutty, and has a fair amount of vitamins, minerals and protein. With thoughts of millet on my mind, I put together this hearty vegan recipe for an herbed millet skillet with white beans and asparagus.
This quick vegan one skillet millet recipe works well as a meal or as a tasty side dish. While I note that the sliced green olives are optional, I question that decision! I feel like they do bring out all the flavors in this meal, but they aren’t necessary to fully enjoy it. Whether you olive or not, this millet and beans dish is quite delicious and easy to make.
Discover more UVK vegan millet recipes. And please enjoy this tasty dish 💚
Herbed Millet Skillet with White Beans and Asparagus
2 Tbsp olive oil
½ cup finely chopped onion
2 garlic cloves, coarsely chopped
1 cup millet
1 tsp orange zest
3 ½ cups broth (fake chicken or vegetable)
¼ cup orange juice
1 Tbsp lemon juice
1 cup chopped fresh parsley
¼ cup chopped fresh mint
15.5 ounce can of white beans, drained and rinsed
2 cups fresh asparagus chopped on a bias
Sliced green olives, to taste – optional
1. In a large skillet, add olive oil, onions, garlic, and a pinch of salt. Sauté for ~5 minutes over medium-low heat in the skillet, then add the millet. Sauté for another 3 minutes.
2. Add the orange zest and the broth—stirring to combine. Bring to a boil, turn down to low and cover for 20-25 minutes or until 95% of the liquid is absorbed and the millet is cooked through.
3. Add the remaining ingredients (except the olives, if using) and stir to combine. Cover with lid, and simmer over low heat for ~5 minutes. Remove the lid, taste the millet and beans dish and adjust seasonings, if needed (salt? lemon juice?). Top with sliced olives and serve immediately.