A Middle Eastern vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 45 min

Organic sourcing

Spinach and other leafy greens, such as cilantro and parsley, are on the Dirty Dozen. It's worth sourcing these herbs organically.

Ingredients

• 1 cup millet
• 2 cups water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh dill, finely chopped
• to taste sea salt
• to taste black pepper

Method

1. Rinse the millet under cold water until the water runs clear.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
3. Add the millet and toast for 3-4 minutes, stirring frequently, until golden and fragrant.
4. Add 2 cups of water and a pinch of salt to the millet, bring to a boil.
5. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
6. Meanwhile, in a skillet, heat the remaining olive oil over medium heat.
7. Add the onion and cook until translucent, about 5 minutes.
8. Stir in the garlic, cumin, coriander, and cinnamon; cook for 1 minute until aromatic.
9. Fluff the cooked millet with a fork and combine with the onion mixture.
10. Add the chopped herbs, then season with salt and pepper to taste, stirring well to combine.

Notes

• For a nutty flavor, toast the millet until golden brown before adding water.
• Leftovers can be refrigerated for up to 3 days.
• Garnish with lemon zest for a zesty finish.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Middle Eastern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.