Wheat has been the primary long-term storage gain in for many years. It is a excellent choice, however I feel that there are many other grains that can be used for additional nutrition and variety. Among them are spelt, millet, amaranth, barley, buckwheat and rye. Technically some of these are a seed rather than a grain, but for our purposes, we will treat them all the same.
The other day I covered spelt, today I will discuss millet.
Millet is an important staple grain in large parts of the world, but in the US it is mostly used as bird feed. It is the sixth most produced grain in the world.
The grain kernels are very small, round, and ivory or yellow in color. Millets has a bland flavor and it tastes better when flavored with other ingredients. Millet swells when cooked and has more servings per pound than any other grain. When cooked like rice it makes an excellent breakfast cereal.
Millet porridge is a traditional food in Russian, German and Chinese cuisine. In Russia, it is eaten sweet or savory with meat or vegetable stews. In China, it is eaten without milk or sugar. They use it with beans, sweet potato, and various types of squash. Nursing mothers use millet to aid in milk production and healing from childbirth. I have eaten millet for breakfast on many occasions, just cooked it like rice and added milk and honey.
Millet contains no gluten so it can be used by people with celiac disease. Millet is not suitable for raised bread by itself. When combined with wheat, it can be used for raised bread. Millet is suitable for flatbread.
The protein content of millet is about 11% protein by weight. This is similar to wheat. Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc.
Millet while not as inexpensive as wheat is still a reasonably priced grain if purchased in bulk. I found some good prices with a quick internet search. Store it the same as you would wheat.