Basic Moist-Style Millet

From Crescent Dragonwagon's fabulous cookbook, Passionate Vegetarian. Use this millet for Wheat Free lunch box!: Millet and fruit chewies and keep it in mind for millet cakes, which I will write up when I have a spare moment.

Basic Moist-Style Millet

1 cup millet, well rinsed and very well drained
31/4 cups spring or filtered water
1/2 tsp. Sea salt

Over medium heat, in an ungreased cast-iron skillet, toast the millet, stirring frequently, until lightly fragrant but not browned, 2 - 3 minutes (if the millet is still very damp from rinsing, it might take 7 - 9 minutes). When it's reached the proper degree of toastiness it will also sort of skitter around the pan. Remove from heat.

In a pot with a tight-fitting lid, bring the water and salt to a boil. Stir in the toasted millet. Return to a boil, then reduce heat to a simmer. Pop the lid on the pot and cook until the millet is tender and all the liquid is absorbed, 25 to 30 minutes. Let stand, covered, for about five minutes.

This is delicious as a mornging porridge, by the way, eaten with butter, maple syrup, brown sugar, jam, yoghurt, fresh fruit... the possibilities are endless.