Hulled millet tastes a bit like corn, with a pleasantly chewy texture. This whole grain cooks faster than most, making it a great weeknight choice. Millet answers the question of “what goes underneath this stew?” now that we’re having rice no more than twice a week. It’s a pretty choice for Buddha bowls too, nestled in with beans and greens. Organic millet is a bargain at just 10 cents for a half-cup serving.