Millet. The word always makes me giggle because it invariably makes me think of "pellet", as in food pellets that you feed gerbils, guinea pigs and rats. My word/image association wants millet to look like pet food, as unappetizing as that sounds, but if you are unfamiliar millet is a round, tan little grain that looks either like over-sized couscous or the ugliest bead ever. Fortunately, it cooks somehow like rice (an initial toasting, add double the amount of water, then simmer until absorbed) and, like so many grains, adepts itself well to many flavors. Not that I have always known this, but since seeing millet in my sister-in-law's pantry (and subsequently cooking & eating it) I am able to sing the praises of this humble little bead of deliciousness.
