America’s Healthy
Cooking Teacher


Native to Asia, millet is a tiny grain that once equaled barley as the chief staple of Europe. It was very popular in Japan before the cultivation of rice and is still the staple grain of China, India, and Ethiopia. An effective alkalizing agent, millet is the only whole grain that does not produce stomach acids, so it aids spleen and pancreas function as well as stomach upset. It is also the highest in protein of all whole grains.

Millet is very versatile, making delicious grain dishes, creamy soups, stews and porridges, stuffings and loaves. With its sweet, nutty taste and beautiful yellow color, millet complements most foods well, but goes best with sweet vegetables like squash and corn.

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