Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world's population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Sure, on first glance you might be tempted to think that raw millet looks like birdseed. But these little yellow beads have a really lovely and light texture when cooked, are relatively quick-cooking because of their small size, and are incredibly versatile in dishes ranging all the way from breakfast to dinner.

When preparing millet, I often toast it in a skillet before adding any liquid to enhance the nutty flavor of the grain. Then, there are two general ways that you can cook it. The first will result in a fluffy, whole-grain side dish much like quinoa (you'll find these directions below).

The second way is to use more water (3 cups instead of 2 cups) to result in a creamy, porridge with a polenta-like consistency — great for breakfasts. If you're going this route, stir it much more frequently. This creamy version is also fantastic because you can pour it into a pan to cool, slice it as you would polenta, and fry it into croquettes or savory squares.