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millet

Pronunciation: [MIHL-leht]

Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1⁄3 of the world's population, particularly in disadvantaged regions of Asia and Africa. There are many varieties of millet, most of which are rich in protein. Millet has a bland flavor that lends itself well as a background to other seasonings. It's prepared like rice by boiling it in water and is used to make hot cereal and dishes like pilaf. Ground millet is used as a flour to make puddings, breads and cakes. Millet can be found in Asian markets and natural food stores.