Here at DVO, there have been some comments from our wonderful readers that they would like to see some healthy alternatives to kitchen staples. Never wanting to disappoint our followers, we have been working to find some good material that will help all of us in our quest for a healthier lifestyle.

While pasta is beyond yummy, a healthier alternative once in awhile would be millet. Looking for a healthy alternative to pasta? This is a grain that is a staple in Africa, China and India and used to make delicious flat breads. I know; I’ve eaten them! In North America, millet is usually found in birdseed, although farmers here do grow pearl (or pearled) millet for human consumption. Millet is a nutritious alternative to wheat products for those who are sensitive to gluten, and can be substituted in recipes for buckwheat, rice or quinoa. It is roughly equal to wheat in protein content, and also provides niacin, vitamin B6 and folic acid along with some calcium, iron, potassium, magnesium and zinc.

To cook millet, simply simmer 1/2 cup of the grain in 1 1/2 cups of liquid. If you leave it alone as it cooks, you'll get fluffy grains like rice; if you stir frequently and add a little extra liquid during cooking, you'll get a dish that resembles mashed potatoes. It takes about 25 minutes to prepare.

Millet Casserole

4 c. cooked millet
1/4 c. finely chopped celery
1/2 c. finely chopped onion
1/2 tsp. vegetable seasoning
2 c. diluted cream (1 part heavy cream to 3 parts water) (I use half & half)
4 eggs, well beaten
1 1/2 c. grated med. cheddar cheese

To well beaten eggs, add cream, chopped vegetables, seasoning and 1 cup cheese. Stir well into millet, pour into casserole and sprinkle with the remaining 1/2 cup cheese and paprika. Dot with butter and bake at 325 degrees for 30 minutes or until firm.