Worthy of far more than its bird food label, millet actually ranks as the sixth most important grain in the world, sustaining more than a third of the world’s population. It was one of the first grains to be domesticated and was a staple in Africa and Asia for thousands of years. It remains popular on both continents and in Eastern Europe and has a mild corn flavour. Add pearled millet as it is to cakes and muffins, whole millet to salads and stews, ground millet to cereals and unleavened bread, or pop it as a snack. Millet is gluten free and easy to digest. It is a good source of manganese and also contains a moderate amount of dietary fibre, as well as minerals zinc, copper and phosphorus, and various phytochemicals.
Toasting millet before adding any liquid enhances the nuttiness of the grain.
With a relatively short shelf life, millet keeps best in an airtight container in a cool larder, or for longer if frozen.
Use 1 part millet to 3½ parts water. Boil then simmer for 15-20 minutes until tender or longer if you prefer a more porridge-like consistency.