Millet is a very tiny, spherical pseudo-cereal which is golden yellow coloured and very subtly sweet.
Millet can be eaten whole, just like rice and added to salads, soups and casseroles. It is also possible to crush or grind the grain to make millet porridge or flour for breads and biscuits.
Roast millet dry in a pan (or with a tiny amount of oil) until lightly brown. Then simmer in water for 20 minutes or until fluffy. For best results, use a pan with a tight lid and just enough water to cover the millet by an inch. The millet will then absorb all of the water and will therefore require no draining.