In the same category as quinoa and amaranth, millet is actually a seed. However, it cooks up like a grain and therefore we use it as such. I love millet because it can have many different uses and textures. Millet can cook up like rice (and be great in place of rice), cook up softer and be a great potato sub, and millet can also make a great addition to grain bread. I will also lightly roast millet before cooking to enhance the earthy, nutty flavor.
Cooking instructions can be found here. I find it makes a great addition to pilafs, salads, and a great base for stews and currys. If cooking like rice, I’ll cook a little extra and freeze some for later quick use.
My recipes for millet:
