Dating back to Biblical times, millet is a tiny, rounded, pale golden (though some strains are red) grain. Although it remains a staple in African and Asian diets, it is less widely consumed in America.
This was just ok. I was intrigued by the combination of ingredients, and I've never cooked millet before in this way, but the result was lackluster. I did use dried cilantro as I wasn't sure about wasting a whole cup of the fresh stuff on a new recipe, and I omitted the jalapeno as I don't care for it. I also thought walnuts was an odd choice so I used cashews to stick with the Asian theme. I ate some immediately after making it, so it might be better after the flavors have melded.
