Basic Moist Style Millet

From the Passionate Vegetarian, p. 547

Ingredients:

• 1 c. millet, well rinsed and very well drained
• 3 1/4 c. spring or filtered water, or vegetable stock
• 1/2 t. salt

Directions

1. Over medium heat, in an ungreased cast-iron skillet (or other very heavy skillet), toast the millet, stirring frequently, until lightly fragrant, but not browned, 2 to 3 minutes (if the millet is still very damp from rinsing, it might take 7 to 9 minutes).  When it's reached the proper degree of tastniess it will also sort of skitter around the pan.  Remove from the heat.
2. In a pot with a tight fitting lid, bring the water or stock and salt to a boil  Stir in the toasted millet.  Return to a boil, then turn down the heat to a simmer.  Pop the lid on the pot and cook until the millet is tender and all liquid is absorbed, 25 to 30 minutes.  Let stand, covered, for about 5 minutes.