This gluten-free grain is also climate-resilient, drought-tolerant and can live in poor soil.
For as long as I can remember, I have been serving millet to dinner guests, in secret. I fold it into mouthwatering desserts and delicate puddings. I pack it into vegetarian burgers and layer it into casseroles. I reveal my secret ingredient only when plates are empty. Why be so secretive about millet? Because whenever I mention the grain, I hear the same line: “But isn’t that bird food?”
Humans have been eating millet, a nutritious whole grain with small round seeds, for millennia. In fact, long strands of noodles made with millet were found in China, dating back about 4000 years — no small feat because the gluten-free grain can make for a fragile dough. To this day, across Africa, India and northern China, an array of different types of millet is grown and eaten.
Millet gives you lots of mileage throughout a busy workweek. Just as with beans, you can cook a large pot over the weekend and refrigerate it for up to a week. Use leftover millet, like couscous or bulgur, as a base for salad, to add body to soup or as a foundation in a casserole.
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