Not Just For the Birds: 5 Ways to Enjoy Nutty, Nourishing Millet

Nutty, mildly sweet millet is a staple grain around the world, but many of us are more likely to see it in bird seed bags at the pet store than on our plates. This nutritious, gluten-free little grain has slowly been gaining in popularity, though, and it's easy to find tempting recipes for baking it with eggs, stuffing it into zucchini, mixing it into granola, and more.

Millet can be cooked until very soft and creamy, making it a tasty addition to breakfast porridges, or a polenta-like base for a savory baked dish. Cooked with less water, it becomes a crunchy addition to salads, and the leftovers can be seasoned and stuffed into vegetables, or made into savory cakes for dinner. One of my favorite ways to eat millet is mixed into a coconut-scented granola, where its crunchy texture is especially good over yogurt. (My granola recipe is among the links below.)

Here are 5 ways to use millet in your cooking, with tasty recipes to try:

Baked with eggsSpinach Millet Egg Bake at Naturally Ella (pictured)

In a saladToasted Millet Salad with Arugula, Quick Pickled Onions & Goat Cheese at My New Roots

In granola Coconutty Oat-Millet Granola at Eat Your Greens

Stuffed into vegetablesGlobe Zucchini Stuffed with Millet and Vegetables at La Tartine Gourmand

Made into savory cakesGrilled Millet and Butternut Squash Cakes at Gluten-Free Girl

More About Cooking with Millet

Good Grains: What Is Millet?

Do you ever cook with millet? How do you like to use it?

Related: Recipe: Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon

(Image: Naturally Ella)