jenni_snake went to the market the other day and left her dictionary at home, resulting in the purchase of a kilo of millet instead of the couscous she wanted. So, answering the "what do I do with this stuff" call of distress, I consulted my cookbooks and came up with the following information:
Description: Small, whole tan kernels, slightly nutty and chewy.
Cook: Simmer 1 part millet to 2 parts salted water, 35 to 40 minutes.
Best: Served like rice, also in soup.
Source: The New Basics Cookbook, by Jule Rosso and Sheila Lukins.
Hope this helps, Jen. :-)