While the olive oil or butter is listed as an optional ingredient, the addition will prevent the grains from sticking. Likewise, a little bit of salt will enhance the flavor nicely.
Yields just over 3 cups cooked.
1 cup millet, rinsed and well drained
1 3/4 cup water (or broth)
1/2 teaspoon kosher salt, optional
1 tablespoon olive oil or butter, optional
Heat the water to boiling in a medium saucepan. Add the optional salt and butter and the rinsed and drained millet. Stir once. Cover, reduce to a simmer, and cook for 15 minutes or until the water has been absorbed and the grains are cooked yet still the slightest bit firm. (While you don’t want to stir during the cooking, I recommend checking about 2 minutes early the first time so as not to overcook. Cool and taste a few grains if you aren’t sure.)
Remove from the heat and allow to rest, covered, for 5 minutes. Like most grains, millet will continue to absorb the last bit of liquid as it rests. Remove the lid, fluff with a fork, and serve immediately or use in recipe of choice.
For a nuttier flavor, you may toast the millet in a dry saucepan prior to cooking with the water or broth. To do this, heat the millet over medium heat for 4-5 minutes or until the grains turn golden brown and become fragrant. Watch closely and keep stirring to avoid burning. At this point, carefully pour in the water, add the optional butter and salt, and stir. Bring the mixture to a boil, then reduce to a simmer, and continue as directed above. In this case, check for doneness after about 12 minutes of cooking.