Small, round gluten-free grain with mild, slightly sweet flavor. Fluffy when cooked. For porridge and pilafs.
Substitutes
Israeli Couscous — 1:1 by volume (Israeli couscous cooks 8-10 min vs millet 20 min). Israeli couscous (ptitim) provides millet's small, round grain texture as a base for salads and pilafs. Per Davidson (The Oxford Companion to Food), both serve as neutral-flavored grain beds that absorb dressings and sauces. Israeli couscous's toasted wheat pearls have a satisfying chew similar to cooked millet. Note: Israeli couscous contains gluten (wheat) while millet is gluten-free.
Quinoa — 1:1. Quinoa is the closest swap — similar small grain, mild nutty flavor, and gluten-free.
Amaranth — 1:1. Amaranth is another tiny gluten-free grain. Gets slightly stickier when cooked.
Israeli Couscous — 1:1. Couscous has a similar small-grain appearance and mild flavor. It cooks faster and produces a fluffier texture, working well as a side dish base.