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Millet is rich in B Vitamins like Niacin, B6 and Folic Acid, as well as a number of micronutrients like Calcium, Iron, Potassium, Magnesium and Zinc. It's also particularly high in Lysine, an essential amino acid that aids in calcium absorption and muscle repair. It also has the benefit of being gluten-free, so it can be added to cereals and oatmeals of those looking to avoid gluten and wheat, but makes it unsuitable for raised breads.
Millet is a little harder to find than some other grains, but can still be found in grocery stores and health food stores. Millet is a small yellow grain that looks like cousous.
Millet should be rinsed under running water before cooking. Bring water to a boil, and add one part millet per two parts water. Alternatively broth can be used and the flavour will be readily absorbed into into the millet. When the millet in water has returned to a second boil, turn down the heat to simmer and cook covered for 25 minutes. Once done, it has a consistency similar to fluffy rice, but can be turned into more of a porridge by stirring longer and added additional water.
Millet can also be roasted prior to cooking, with the browning of the grain adding an almost nutty flavour.