Creamy Miso Millet with Sweet Fennel and Leek

Added some soy curls to the leeks/Fennel to increase the protein. This dish tasted amazing, I really loved the flavor of the millet and will be making it this way again!

PUL Team - March 5, 2025, 2:15 p.m.

Ooo a lovely idea, Samantha, thank you! 🤗

It was easy to make and tasted nice. The herb oil brings it all together.

Such a humble yet still very delicious and comforting meal. Full of flavor!

Absolutely delicious. This was so creative, comforting, umami and nutritious. I cooked it for my fiancé and he immediately said it looks and tastes like something that we would get at our favourite fine dining vegetarian restaurant in the city. Killing the game, PUL team!!

I was a little unsure about this one before making it, but because I’ll try anything with miso I decided to give it a go.
It is so hearty, flavourful, and unique. It’s a perfect comfort food and definitely different from anything else in my rotation. I’m trying to avoid repeating recipes right now, but I couldn’t stop thinking about this miso millet so I’m having it again this week!
One star deducted because the texture definitely isn’t for everyone and, unlike so many other PUL recipes, I don’t know that it would be a crowd pleaser. More for me though.

PUL Team - July 14, 2023, 10:47 p.m.

Thanks so much for taking the time to share your experience with it, Gabrielle 🥰 Happy cooking!

I love most of Sadia’s recipes but was a little disappointed with this one. It didn’t seem like the ingredients really went together.
This recipe says use 1/2 c millet and 3.5 c water which led to having to cook the millet twice the instructed time. My bag of millet had a different ratio so I would recommend checking your own bag.

PUL Team - July 14, 2023, 7:49 a.m.

Hey Courtney, sorry to hear about your experience with this recipe. We were aiming for a creamy, porridge-like texture for this one, hence the 1:7 millet-to-water ratio instead of the usual 1:2 (which may be what your package instructions state). If you would like to try this recipe with a “dry millet” texture, then you can use a ratio of 1:2 and let the millet simmer covered for 12 - 15 minutes. Then fluff it with a fork and let it rest covered for another 10 minutes. Thanks anyways for the heads-up about this dish, we've updated the directions to more clearly communicate this to others as well. Thanks for helping us improve what we do 🤗

I’ve never cooked with fennel or leeks before - I made this for my Mom & I for lunch and it was really lovely & delicious!! I love the creamy millet! The flavors all come together so delightfully. We used dried parsley & dill (& no chives) in the olive oil drizzle because it’s what we had, but glad we didn’t skip that step - really finished it nicely! Loved the peas and edamame, too. We enjoyed as a picnic outside and felt like a pleasurable spring meal 💚

PUL Team - March 18, 2023, 2:33 a.m.

Aw we're so happy to hear, Maria, thank you so much 💛