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Whole Grains and Grain Products

By Gale and Alex Jack

Millet is eaten around the world, from China, Africa, and Hunzaland where it is the traditional staple, to India, Central Europe, and Canada where it is a supplemental crop. Millet comes in many types and colors. The common American variety is yellow; many Asian and African varieties are red. Millet's small, compact grains and ready adaptation to cold, northern environments make it a very strong, energizing grain. In fact, it is more energizing than rice, and we use it often, by itself, or cooked together with rice, especially in the autumn and winter and on cooler days.

Millet also stimulates creativity and in our experience leads to many practical insights and discoveries. Until the sixteenth century, about 90 percent of all human inventions from farming implements to the compass, from printing to silk weaving came out of China, particularly the millet-growing regions. Millet arrived in the New World with the early colonists and it was planted along with corn. In this country, it is sometimes known as Indian grass, hog grass, or Turkish wheat. In modern society, the use of millet in cooking has declined; it is used primarily as birdseed. In the era to come, it will be rediscovered and honored as one of humanity's priceless treasures.

Fluffy Millet

1 cup millet 3 cups spring water pinch of sea salt

Place millet and water in a saucepan with the salt. Cover pan, bring water to a boil, and reduce heat. Simmer over low flame until soft and fluffy, about 30 minutes. Various vegetables such as carrots, butternut squash, cauliflower, or onion may be added for variety.

Millet with Onions and Yellow Squash

This is a light, sweet, moist dish we enjoyed in the summer and early autumn in Texas.

1 small onion, diced 1 yellow squash, sliced 3-inch strip of wakame, pre-soaked 1/2 to 2/3 cup millet 2 cups spring water miso to taste

Layer onion, squash, and millet and bring to a boil, turn flame to low, and cook for about thirty minutes. Just before done, add diluted miso, and simmer for 3 to 4 minutes.