Millet is a healthy whole grain that is naturally gluten-free and a good source of protein and dietary fiber. It has a mild nutty flavor, cooks in about 30 minutes and is a unique breakfast option. When cooking millet as a breakfast cereal, the ratio of liquid to grain is higher as this hearty grain expands when cooked. I used two cups of liquid, a combination of almond milk and water, to a 1/2 cup of the millet. Quinoa, amaranth and bulger have different flavors but are good alternatives. Serve a big pot of this millet porridge for breakfast with a bowl of fresh berries, toasted almond slivers, raisins or currants and your favorite milk.