Mighty Millet

"Of all the so-called pseudograins (gluten-free items like quinoa,
buckwheat, amaranth, and teff are actually seeds), millet might just
be the most versatile. A staple cereal in Africa, Asia, and India,
nutty-tasting hulled millet can be cooked into pilafs, simmered longer
for a smooth breakfast cereal, stirred raw into baked goods for extra
crunch, sprouted for salads, ground into flour, and even popped like
popcorn."

-Vegetarian Times Magazine July/August 2011

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