Millet is actually the name given to a group of several different small-seeded grains from several different genera of the grass family Poaceae. It is rarely served to humans in the United States – here, it’s the grain most often found in bird feeders. Yet it’s the leading staple grain in India, and is commonly eaten in China, South America, Russia and the Himalayas. Millet has a mild flavor and is often mixed with other grains or toasted before cooking, to bring out the full extent of its delicate flavor. Its tiny grain can be white, gray, yellow or red. A gluten-free grain that’s high in antioxidant activity, millet is especially high in magnesium. Recent research has also found certain types of millet may be helpful in controlling diabetes and inflammation.