Millet is an ancient grain used in Asia for thousands of years. The small yellow seed is gluten-free and is tasty in both savory and sweet dishes. Millet can be used as a replacement for rice in savory dishes, used in baking as an alternate for wheat, and I like to also cook it as a porridge.
1 cup dry millet (rinsed three times in cold water)
2 cups water
pinch of salt
Bring the water to a boil in a medium saucepan with the salt. Add the rinsed millet and turn the heat to low. Cover the saucepan and cook the for 20-25 minutes or until the seeds have broken down into oatmeal consistency.
Add you favorite toppings: honey, walnuts, berries, or diced apple. A favorite of mine is to stir in a plant-based milk, cinnamon, cardamom, a touch of honey, and then top with fresh fruit.