How to prepare:
Bring 2 cups of water in a pot to a boil. Add ¼ teaspoon sea salt or kosher salt and 1 cup of millet, cover the pot, and reduce the heat to a simmer. Cook for approximately 15 minutes, until most of the water is absorbed. Remove from the heat and let sit for 10 minutes. Fluff before serving. Any leftover cooked millet can be stored in an airtight container in the refrigerator for up to 7 days.
1 cup dry millet yields 3 ½ cups cooked millet.
For a nuttier flavor, dry-toast the millet in a frying pan for 3-5 minutes over medium-high heat, stirring frequently.
The above instructions will make a quinoa-style texture. To prepare a creamier, porridge-like texture, increase the amount of water to 3 cups and stir the millet every few minutes as it simmers.
Serve as a healthy side dish or as a base to a variety of entrees and grain salads.