Whole Millet is a good source of iron. The little seeds cook up quickly and add flavor and texture to breads. It's often eaten like rice and was the staple of China before rice became predominant! You can also create delicious puddings, pilafs and stuffings.
In heavy skillet heat 1 tsp of oil, add the millet and toast gently until the grain is tan. Bring the water to a boil in saucepan, add remaining oil and grain. Stir; cover and simmer gently for 25 to 30 minutes to desired texture or until all of the water is absorbed.
Makes 4 servings.
Organic hulled millet
Store in a cool dry place