SKIP RICE, USE PEELED MILLET INSTEAD  Mild millet (Panicum miliaceum) is arguably one of the oldest grains in the world that is still grown all around the globe. For thousands of years, it has been used in agriculture and as good, already among many indigenous cultures. In Europe, millet has been grown for more than 6,000 years.   Millet is very adaptable, and thrives in dry, hot climates. For this reason, millet has been a popular crop in developing countries. Millet has an exceptionally short growing season, and the crop can be ready as early as two months after planting. The rapid growth rate of millet has increased its popularity.   Peeled millet is a source of protein, and is suitable for a wide variety of diets. Millet is a good option for celiacs. Millet is at its best when used as a side dish, very much like rice, or when it is cooked for a longer time and made into a porridge. Soaked peeled millet is also excellent in raw porridges and raw baking.   HOW TO PREPA