Step 1

Heat a heavy skillet over medium high heat. Add the millet and dry toast in the pan (shaking the pan regularly) for 3-4 minutes or until you start to hear little crackles in the seeds.

Step 2

Add the vegetable broth, salt and bay leaf to the pan and increase the heat to high. Bring the pot to a boil, then reduce the heat to medium low, cover and cook, stirring occasionally for 15-20 minutes, or until the liquid is evaporated and the millet is tender.

Step 3

Remove the lid and fluff with a fork. To serve hot, add a pat of butter and toss with fresh chopped garlic and herbs of your choice.

Step 4

To use in a whole grain salad, let the cooked millet cool completely to room temperature. Then toss with other ingredients (vegetables, herbs, diced chicken or flaked tuna) and toss with a light vinaigrette.