was millet this morning. It's a really nice alternative to oatmeal. Warmed with milk, dash of salt and cinnamon, and a little maple syrup. It tastes really good just like a comforting, basic (pretty neutral flavor) porridge. And I had made a batch (1 cup dry gives about 3-4 cups cooked) a few days ago, so it took only 5 minutes to heat up on the stove. Millie, the nice Czech woman who works at the co-op and in a few of the Center's cafés, and drives an old beatup silver Toyota Corolla that has perfectly duct-taped spots and little duct tape hearts in the back small windows, turned me onto it. I heard her telling someone else that she enjoys it for breakfast, so in my eavesdropping I took mental note.
It's 100% gluten free, although, like other grains that don't have gluten, like buckwheat, these grains do have "prolamines that are similar to the alpha-gliadin of wheat," and are often excluded by folks who have intestinal diseases caused by gluten sensitivity, like celiac, and maybe others... (The Encyclopedia of Healing Foods. Murray, Michael, N.D. 2005). Though the Encyclopedia does say it's "debatable." So maybe a little of these grains won't be a problem.
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