Move over, quinoa. Millet, an underappreciated grain, is making its move as the next great gluten- free food. This mildly sweet, lightly nutty, and superversatile grain, commonly used in birdseed, nourishes humans around the globe and can stand in for rice, oats, and other grains in everything from pilafs to porridge. It’s easy to digest, fast cooking, affordable, and grown right here in the United States. And studies show magnesium- rich millet can decrease triglycerides, reduce inflammation, and boost antioxidant levels. Give it a try with these easy recipes.
