Millet is an ancient grain native to the East Indies and North Africa. Unfortunately, in North America, its main use over the years has been as birdseed, but that limited application of millet has been evolving to where it is now quite well-known as an excellent food for human beings as well. This tiny yellow seed, which looks like a large mustard seed, has a light, slightly bittersweet, nutty flavor. The grains become fluffy if cooked properly, and are delicious on their own, and also very good when combined with other cooked grains.

Nutritionally speaking: Humble, inexpensive millet is quite a winner. Gluten-free, and brimming with vitamins and minerals (especially B vitamins and phosphorus), it contains the most protein of any of the true cereal grains. It's also non-alkaline and very rich in fiber and silica, which detoxify the intestines and form a short-chain fatty acid that has been shown to suppress the growth of cancers

Culinarily Speaking: Buy millet in the bulk bins of natural food stores, and store it in jars or sealed plastic bags in the refrigerator or freezer for maximum shelf life. To get 3 cups of cooked millet, use a ratio of 1 cup grain to 1 1/2 cups water. Put them in a pot together and bring to a boil. Lower the heat, cover the pan, and simmer 25 to 30 minutes. Fluff with a fork to separate the grains and let steam escape, then season to taste with salt, and if desired, butter or olive oil.