Grain
Panicum miliaceum
S tier
Panicum miliaceum is proso (common) millet—the small round yellow or white seeds most Western “millet” bags contain. It cooks fluffy in about 20 minutes, tastes mild-corn-nutty, and thrives in short seasons with little water. Birdseed fame unfairly hides solid human porridge and pilaf uses. Dry-toast then simmer for deeper flavour. Use as a rice alternative or breakfast cereal. When English recipes say millet without a qualifier, they often mean this species. If a recipe hinges on Drought Short Season, choosing Panicum miliaceum over a random substitute saves a disappointing pan or bowl.
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History
Proso millet was among the earliest domesticated cereals in northern China.
Cultivation spread across Eurasian steppes and dry farming zones.
American farmers grew proso for forage and grain in dry districts.
Health-food markets revived proso millet as a gluten-free grain.