In the United States, we associate millet with bird seed, but in parts of Africa and Asia, millet is part of the daily diet because it is easy to grow, filling and inexpensive. Hulled millet is an excellent source of protein, minerals and fiber, and it is low in calories. Aside from the nutritive value, hulled millet has a mild taste that is similar to cornmeal, which makes it a suitable choice for a hot breakfast cereal or even as an alternative to breading for meat.
Boil 2 1/2 cups of water in a saucepan.
Add the hulled millet and reduce the heat to medium.
Simmer the millet, uncovered, for 25 to 30 minutes. It is ready when it has absorbed most of the water and is tender. Test it by removing a few grains with a spoon; if you can chew them easily but they are not mushy, your millet is ready to eat.
Remove the millet from the saucepan with a slotted spoon, and enjoy it hot alone or with fruit or honey to taste.
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