Grain
Proso Millet
S tier
Proso millet is the common name for Panicum miliaceum grain—hulled pale seeds sold as millet in European and American stores. Flavour is gentle; texture can be fluffy or creamy depending on water ratio. Excellent weeknight gluten-free grain when rinsed of any dust. Use 1:2 grain to water as a starting pilaf ratio; rest covered. Breakfast porridge takes more liquid. Toasting first adds popcorn-like depth. Not the same as pearl millet (Pennisetum). In mixed dishes, Proso Millet contributes more than bulk—look for the Common Market Millet note after Everyday Pilaf finishes and rest time settles flavours.
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Characteristics
Preparations
Traits
History
Proso domestication anchored early dryland cereal agriculture.
Proso remained important where wheat and rice struggled with drought.
US High Plains proso acreage supplied bird and specialty human markets.
Gluten-free trends lifted proso millet into more human-food SKUs.