in today's NY Times by Shulman. She says she doesn't know what to do with millet. Too bad. Just toast it dry and then add water or stock and cook until soft and the liquid is absorbed. Rule of thumb (literally) is to add liquid about 1-inch above the grain, or the distance to the first knuckle on your thumb. You can also make a millet cake using millet and eggs and fry in a small frying pan. I think I saw that in one of Jean-Georges Vongerichten's cookbooks and might have changed it a bit. Once I was stuck somewhere and only had a bag of millet with me, no kidding, I have no idea how that happened. The only thing that saved me and my daughter from hunger that night was cooking the millet. Nothing ever tasted so good. So now I have great respect for millet. It's a nice round grain and if you look closely it has a little dot in the center. It definitely tastes better if you dry toast it first, except if you are planning to eat it for breakfast, then don't bother. Adding some dry fruit and cinnamon, with either milk or a non-milk (nut milks) sure helps the millet go down.
I don't eat enough grains myself. When I do make rice either white or brown I'm so happy because I use it as a delivery system for my favorite hot sauces and kimchi. Spice it up!