Place the millet in a fine mesh strainer and rinse well under cold water. Drain well. In a dry saucepan over medium heat, toast the millet for 4-5 minutes until it becomes lightly golden and you notice a nutty aroma. Watch carefully so it does not burn.

Add 2 cups of water (or broth) and salt to the pan. Increase the heat to high and bring the mixture to a boil. The water may sputter as it hits the hot pan.

Reduce the heat to low, cover the pan, and let the millet simmer for about 20-25 minutes until the water is absorbed. If you are using butter, stir it in once the heat is reduced.

Remove the pan from the heat and let it sit, covered, for 10 minutes. Finally, fluff the millet gently with a fork and serve warm.

Enjoy the millet as a nutritious side dish or a base for your favorite bowl meal.