CAMBRIDGE — Maria Speck considers millet comfort food. “Millet is truly an amazing grain, which is so underappreciated — and laughed at as bird food,’’ she says. “I’ve cooked it many times for people who would never eat millet if you told them, and they all loved it.’’ She might use the grain in saganaki, a one-pot Greek dish with shrimp, feta, and tomatoes, or add it to a sweet ricotta pudding.
The author of “Ancient Grains for Modern Meals’’ insists that whole grains are scrumptious and simple to prepare, rather than laborious, long their reputation. A grain is whole when it is minimally processed so only the inedible outer husk is removed; all remaining components are intact, including the germ and bran. Think of brown rice (whole) vs. white rice (processed). “Whole grains have really been on my table since I was born,’’ says Speck, who lives in Central Square with her husband, Alnoor Ebrahim. He teaches nonprofit leadership at the Harvard Business School. They have been here five years.