Millet is a seed that has no gluten, so it can be used as a starch option for those who do not eat gluten. Once cooked it's somewhat similar to rice. It's also used a lot as a cereal.
I first discovered millet when I did the Ultimate Reset in May and I have plenty leftover so I decided to use some to shake up the menu. The last time I had it, I accompanied it with roasted beets and the millet did a great job of soaking up the beet juice.
Tonight I made it to mix with some homemade pico de gallo and corn. I tossed in a little lime and olive oil as a dressing. It honestly wasn't very satisfying as a room temperature salad. Millet definitely is better hot. But mixing it with warm refried beans made it better.
Tomorrow morning I'm going to try millet as cereal. I mixed some with almond milk, chopped nuts, a dash of vanilla, some honey and a handful of blueberries. It sounds good - I hope it proves to be good. If it does, I will post an actual cereal recipe.