Gluten-Free Redo

Mighty Millet

From creamy breakfast cereal to crunchy cookies, millet's a kitchen multitasker
Mighty Millet
BY Mary Margaret Chappell

Of all the so-called pseudograins (gluten-free items like quinoa, buckwheat, amaranth, and teff are actually seeds), millet might just be the most versatile. A staple cereal in Africa, Asia, and India, nutty-tasting hulled millet can be cooked into pilafs, simmered longer for a smooth breakfast cereal, stirred raw into baked goods for extra crunch, sprouted for salads, ground into flour, and even popped like popcorn.

RECIPE:

Millet Tabbouleh with Cilantro and Lime (pictured)

July/August 2011 p.50

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