I probably used millet for the first time in preschool. Remember those pinecone bird feeders smeared with peanut butter and rolled in birdseed? I've never been particularly interested in birds or the composition of their food, which means I didn't actually learn that millet is a key component of ordinary birdseed until I was an adult.
My first encounter with millet as a food source was in Russia. My host dad, Zhenya, brought some home in a little 2 lb. sack. I looked at it, and he said, " Eta prosa." Prosa, of course, what was I thinking and where was my dictionary? I deduced it must be couscous and thought it might be good for breakfast. I cooked my prosa in water, topped it with jam, and ate a deeply unsatisfying meal. So ended my relationship with millet for quite a while.
I decided to give it another shot after my celiac diagnosis. I mean, why limit myself even further by turning up my nose at a grain after one bad experience? I check millet out on wikipedia and found out that millet is a fairly common staple grain in many semi-arid and arid countries, including India and many African nations. Check out this website for more information about millet.
Millet was actually one of the first grains we fed the Little Potamus, and he loves it, especially millet-cauliflower mash, which has the surprising texture of mashed potatoes (see below for a recipe). Millet seems to pair particularly well with tahini, so lately I've been eating it for breakfast with that and a little soy milk.
1 cup millet 2-3 cups water pinch of salt
Heat a little olive oil in a pan. Add the millet and cook until the grains smell toasty. Add 2-2 1/2 cups of water and cook for about 20 minutes until all of the water is absorbed. You might need to add more water if you want very soft grains. Add salt and pepper for a very simple dish, but millet is also excellent with nut butters, cheese, scallions, toasted nuts, etc. (though perhaps not all at the same time!).