Whole grains have been a hot nutritional topic in the past few years. Much airtime has been devoted to white or refined grains vs. the more nutritionally sound whole variety. The Whole Grain Council stamp of approval identifies food items up and down the grocery aisles. And more and more people have even learned how to pronounce quinoa (KEEN-wah).
Although quinoa has asserted its position as the golden girl of whole grains, there is another grain that deserves a chance in the spotlight: millet. It seems like most Americans either haven’t heard of millet or associate it with birdseed, (Technically, it is a seed, though it is usually categorized as a grain because it is cooked and eaten like one). Yet according to the “The New Food Lover’s Companion,” millet feeds a third of the world’s population. Come on, America: Catch on.