In a saucepan, bring water to a boil. Add millet and salt, if desired, and return to a boil.
Reduce heat to low, cover pan and simmer 20 minutes.
Drain off extra cooking water and serve or use as planned.
Refrigerate leftovers within 2 hours.
Notes
For more flavor, cook with broth instead of water.
Enjoy millet like rice or bulgar in grain salads, grain bowls, soups or stir-fries.
For a nuttier flavor, you can first toast the millet in the saucepan for a few minutes over medium heat. Then add the water and continue with cooking directions.
For cooked cereal, use 3 cups of water and stir often while cooking. Top with any type of fruit, milk or nuts and seeds or use savory toppings such as grated cheese and sautéed vegetables.
Slice leftovers, then reheat and top with a stew or stir-fry.
