Looking for a healthy alternative to pasta? Consider millet, a grain native to Africa and a staple of the North African diet. It is also widely consumed in China and India, where it is used to make flatbreads. In North America, millet is usually found in birdseed, although farmers here do grow pearl (or pearled) millet for human consumption. Millet is a nutritious alternative to wheat products for those who are sensitive to gluten, and can be substituted in recipes for buckwheat, rice or quinoa. It is roughly equal to wheat in protein content, and also provides niacin, vitamin B6 and folic acid along with some calcium, iron, potassium, magnesium and zinc.
To cook millet, simply simmer 1/2 cup of the grain in 1 1/2 cups of liquid. If you leave it alone as it cooks, you'll get fluffy grains like rice; if you stir frequently and add a little extra liquid during cooking, you'll get a dish that resembles mashed potatoes. It takes about 25 minutes to prepare.
Try using millet in my Toasted Grain Pilaf.