This golden, beadlike, U.S.-grown grain tastes nutty and mildly sweet, is highly digestible and gluten free, and packs plenty of fiber, protein, minerals, and B vitamins. It’s also inexpensive, averaging 60–90 cents per pound.

Combine 1 cup rinsed millet with 21/4 cups water and a pinch of salt; bring to a boil, reduce heat, cover, and simmer for 20–25 minutes. Let stand 5–10 minutes, and fluff with a fork. For a nuttier taste, dry-toast millet in the pan before adding water. Millet more than doubles in quantity when cooked.

1. Breakfast. Combine cooked millet with apples, dates, cinnamon, and your favorite nondairy milk for an allergen-free morning meal.

2. Baby food. Use apple or carrot juice mixed with water when cooking millet, and then purée for a nutritious first food.

3. Breading. Grind uncooked millet in a spice grinder; mix with garlic salt, paprika, and dried herbs for a gluten-free breading for chicken or fish.

4. Salad. Add cooked millet to finely chopped kale, scallions, carrots, bell peppers, cooked beans, or any vegetable combination; toss with a nut-based dressing for a healthy lunch salad.

Cinnamon-Apple Millet Crisp

An excellent, gluten-free treat for cool evenings. Eat leftovers with Greek yogurt for breakfast.

Preheat oven to 375° and grease an 8x8-inch baking dish. In a large bowl, toss 4 cored and thinly sliced apples (such as Gala), 1 teaspoon ground cinnamon, 2 teaspoons arrowroot powder, and 2 tablespoons natural cane sugar. Spread in pan.

Very finely grind ¾ cup millet in a spice grinder; combine with ¾ cup gluten-free rolled oats, 1 /3 cup natural cane sugar, ¼ teaspoon sea salt, ½ cup melted coconut oil or butter, and ¼ cup honey. Spread over apples.

Bake 30–35 minutes, until golden and tender. Tent with foil if top browns too quickly.

Serves 8.