Millet is grain-like in texture, but is actually considered a seed. It can be traced back to biblical times, and according to website Body Ecology, it has been a prized crop for centuries in China, Greece, India and Africa. Body Ecology goes on to describe the many benefits of millet, such as acting as a prebiotic to help nourish your intestinal flora, providing serotonin to help calm and soothe you and keeping you regular by hydrating your colon, as it's easy to digest.
Rinse the millet seeds and remove any stones or hulls. Many bulk grains and seeds can contain little stones that you want to be sure to sift out.
Allow the seed to soak in filtered water for 8 to 24 hours. This will make the millet easier for the body to digest by jump starting the enzyme process.
Drain the millet and boil it in water. Use 2 to 2.5 cups of water for every cup of soaked millet. Your millet is ready when it changes from dark yellow to more of a pale yellow color. This can take 15 or more minutes, depending on how much you're cooking.
Add salt, a little garlic and onion powder to taste and butter or margarine. This will make it taste more like a savory breakfast cereal, similar to Southern-style grits.
Add sugar or other sweetener, milk and cut-up fruit. This way of cooking it is like creamy oatmeal with added fruit.
If you skip the soaking process, add three cups of water for every one cup of millet when cooking.