Herbed Millet Skillet with White Beans and Asparagus

When I was growing up, my mother was a big fan of millet, which meant it made frequent appearances at our dinner table. Thanks in part to the gluten free movement, millet is more popular in the U.S. today, but I’d say we’re still far from from apex millet. For the uninitiated, millet is slightly nutty, and has a fair amount of vitamins, minerals and protein. Around the world, it’s used in porridges, breads, snack foods and more. With thoughts of this delightful cereal grain on my mind, I put together this hearty vegan herbed millet skillet recipe with white beans and asparagus.

This quick herby millet skillet 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 very easy to make.

Discover additional UVK recipes, like Chickpea Millet Salad with Fresh Herbs and Pumpkin Seeds, Lemon Chickpea Asparagus Soup, Chickpea Millet Loaf, Asparagus Potato Salad with Fresh Dill and Horseradish, Herbed Black-Eyed Pea and Cannellini Bean Salad with Garlic Toast and more.

Thanks so much for being here! And please enjoy this tasty millet recipe 💚

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 the skillet 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 the millet skillet over low heat for ~5 minutes.

4. Remove the lid, taste and adjust seasonings, if needed (salt? lemon juice?). Top this vegan herbed millet skillet with sliced olives and serve immediately.