According to a Reuters news report on May 12, 1974, millet seeds, estimated to be around 1500 years old, have sprouted and produced buds, according to a professor of biology in Tokyo. The seeds were found in well-drained volcanic ash at an archeological site. Millet is rich in protein, phosphorous, iron and the B vitamins.

Only an unleavened bread can be made with millet flour because of its lack of gluten. The Hungarian and I sometimes visit The Blue Nile, an Ethiopian restaurant, where we can get great spicy food accompanied by the ubiquitous "bread," more like a slightly rubbery pancake. One breaks off pieces of the bread and scoops up the food. It's made with millet.

The book, referenced in the molasses post, suggests a breakfast dish of one cup of millet and four cups of water or milk, brought to a boil, and simmered for about 45 minutes or until the millet is soft. A cup or so of fruit or raisins added and served with half and half or milk produces a delicious and nutritious breakfast.

Millet can also be substituted for rice in soups. casseroles, and meat loaves.

-- Old Git (anon@spamproblems.com), October 29, 1999

Answers

If you ask me, they found that millet because nobody wanted to eat it. Nasty stuff. Like eatin' bird seed. ;-) (and I'm a vegetarian- used to eatin' weird stuff)

-- (rcarver@inacom.com), October 29, 1999.

Don't want to start a 'yes it is, not it isn't' type of argument, but I find millet to be very tasty. It cooks quicker than many other whole grains like brown rice. The more diversity in our diets, generally speaking, the more balanced our nutrition will be. So stock up on as many different foods as you can. I make a pilaf with millet, sesame seeds, a little toasted sesame oil, onions, garlic. Delicious. Vegetarian cookbooks will have instructions for how to cook this. (I lurk from work, so no cookbooks available for me to post recipes.)

Enjoy!

-- Bingo (ecsloma@pronetisp.net), October 29, 1999.

Aw, no problem. I hate melons of any type, yet people I respect and admire love them! But the tef (Ethiopian bread) is really good. If you're British and I tell you it's like a big, floppy hot but not toasted pikelet, then you get the idea.

-- Old Git (anon@spamproblems.com), October 29, 1999.

just because I don't like millet, doesn't mean I don't like Old Git. Probably just the way my wife cooked it anyway. I love her dearly but man, she could screw up boiled water.

-- (rcarver@inacom.com), October 29, 1999.

Here's a tip for cooking millet. Put millet and water in pan. (I think it's twice as much water as millet.) Bring to a boil. cover and let cook for 2 minutes. Turn off heat. Leave pan where it is -- covered. Come back 15-20 minutes later and it's all cooked.

Old Git -- I love Ethiopian food! If we ever get down your way let's go to the Blue Nile!!!

-- Libby Alexander (libbyalex@aol.com), October 29, 1999.

Millet is great as a breakfast cereal if you cook it in apple juice instead of water. Then you just add milk or butter.

-- Stacia (ClassyCwgl@aol.com), October 30, 1999.

Maybe the reason some of you don't like millet is because it actually is not good for your consitutional type. The folks it is ideal for (according to Ayurveda) are the earth/water people, (Kapha types) These are the larger-boned, heavier folks among us. The more easy-going yet perhaps too damp and slow ones. Millet helps with that.

-- Shivani Arjuna (SArjuna@aol.com), October 30, 1999.