Nutritionally, millet is almost the same story as oats. Millet seed is protected by a very hard hull. Cooking unhulled millet is almost impossible. After hours of boiling the small round seeds will still be hard and the hulls remain entirely indigestible. Worse, the half-round hulls (they split eventually) stick in your teeth. But prehulled millet, sitting in the sack for weeks and months, loses a lot of nutrition and tastes very second-rate compared to freshly-hulled millet. It is possible to buy unhulled millet, usually by special order from the health food distributor--if you'll take a whole sack. Millet can be hulled at home in small batches. Here's how we figured out how to do it. There probably are better ways. Using a cheap steel-burr flour mill, set the burrs just far enough apart that the seed is ground to grits, but not flour. This pops the hulls loose. An old mill with worn-out burrs works great for this job. Then you have to get some hand seed cleaning screens just large enough to pass the grits but not pass the hulls (most of them). Window screen or other hardware cloths won't work. Seed cleaning screens come in increments of 1/128 inch; we use a 6/64" round screen. Other batches of millet might work better with a screen one step larger or smaller. It will take you a little ingenuity to find hand-held screens. They're used by seed companies and farmers to clean small batches of seed for inspection and are usually about one square foot in size with a quality wooden frame. Larger frames made of the same screening material are used in big seed cleaning machines. (The hulls could also be winnowed out by repeatedly pouring the grit/hulls mixture back and forth between two buckets in a gentle breeze.) After you've screened out most of the hulls, the rest will rinse out, floating off as you wash the grain prior to cooking. We never hull more than enough millet for two or three meals and keep the uncooked (unwashed) millet in the freezer in an airtight jar. It is interesting how people will accept poor nutrition and its consequent sickness as the price of convenience. If you eat much buckwheat you should also figure out how to hull (sometimes called groating) it yourself. Someone should write a thorough book on the home milling of cereals. And perhaps sell the equipment by mail. Probably would be a good little homestead business.