Although it's mostly used for bird seed, millet can be cooked so that it will stay light and fluffy; cooked a bit longer with more liquid, it serves as a perfect base to bind things such as veggie burgers. Considered one of the five sacred grains by the Chinese, millet is particularly rich in B vitamins, minerals, and protein. The incredibly long-lived Hunzas in Manchuria use millet as a staple in their diets, so it has gotten increasing attention from scientists studying their way of life. All millet is hulled, but the germ and much of the nutrients remain intact during this process.
Stored in a cool, dark place in an air-tight container, millet will remain fresh for over a year.
Around the world, millet is ground into flour for flatbreads and other baked goods, made into porridge, added to soups, and used for stuffing or to make all kinds of patties and croquettes.
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