Millet is a nutritious, gluten-free, nutty-tasting grain that’s popular all over the world, but it’s just starting to pick up steam here as more people are exploring the diverse world of healthy grains. It’s rich in dietary fiber, iron, calcium, magnesium, and B vitamins. Like many other grains, it can be served on its own as a side dish, used in your own cereal blend, mixed with vegetables and dressing as a salad, mashed together with seasonings to form veggie burger patties, fried in slices like polenta, and even used to make sweet treats.

Millet has an interesting history, with Chinese legends attributing its domestication to Shennong, the Emperor of China. Archaeologists believe millet may have even been more prevalent in prehistory than rice. In fact, evidence of millet cultivation has been found dating back as far as 8300 BC.

How to Cook Millet

Millet is most often purchased in dried form, then soaked (optional) and cooked like most other grains. You can cook it on the stovetop, in a steamer or in a pressure cooker. The Kitchn has a great step-by-step to follow: How to Cook Perfect Millet Every Time.

You can also buy millet in puffed form, similar to puffed rice, which is why it’s often used to make sweet treats like the traditional Japanese specialty known as Awaokoshi.

Want to give this interesting ancient grain a try? We’ve got a few recipe suggestions to get you started. (PS. if you’re short on time try our BBQ Chicken with Millet Grits and Collard Greens):

Millet Recipes

• Millet Burgers with Olives and Sundried Tomatoes
• Tomato, Basil & Millet Salad
• Chocolate, Cherry & Candied Pecan Chewy Millet Bars
• Creamy Coconut Millet Porridge
• Millet Breakfast Cereal with Mandarin Oranges & Dates
• Lemony Millet Salad with Chickpeas, Corn & Spinach

Have you tried millet before? What did you think? Share your thoughts in the comments or over on Twitter at @luvoinc.