Millet not just for bird food any more

As a child, my first pet, Joey was a blue budgie (a parakeet), who besides his cuttlefish bone, loved the strings of millet that I put on his cage weekly..
fast forward anther 50 years and I am preparing, and loving, steamed millet!

A staple of African and East Asian countries for centuries, it is now coming to the "west", as people understand now that it is a high mineral grain.
It contains high iron, magnesium, potassium, Complex B vitamins and Vitamin E.
It supports the digestive system, improves nutrient uptake and is a great energy booster as it supports the spleen, your energy battery.
A fabulous grain for  new mothers, athletes or busy working folks, who eat "on the hop".
Easy to digest and easier to prepare..wash well in running water, drain then just cover with fresh water, add spices of choice ( I like to add ground turmeric to all my steamed grains) and cook like brown rice.
When cooked fluff with a fork and allow to cool or serve straight away..use with any stew or casserole or in place of steamed brown rice.

Wonderful Grain do not skimp on it in your diet.

1 dry cup = 2 cups cooked

Makes a great pilau...saute onion and garlic, add some vegetables of choice and toss in sherry or wine to deglaze.
Add cooked, fluffed millet and toss in the wonderful sauce...add chopped fresh herbs and serve..great with the addition of nuts and dried fruit too.

these 2 photos of the turmeric enhanced cooked millet.."cooling down on sheet pans", to fluff