Steamed millet and rice can be cooked using the same method. Use a pot with a thick bottom and tight fitting lid. It helps to have a "flame tamer" to place under the pot to distribute the heat evenly thus preventing the grain from sticking or burning.
1 cup millet
2 cups water
1 pinch sea salt
a few drops olive oil
Place all ingredients into pot, cover, and carefully bring to a boil. Reduce flame to low, place flame tamer under the pot and cook for about 30 minutes. Grain should be fluffy and tender. Turn off heat and allow to rest for 5 or 10 minutes before serving.
Serve millet with steamed or stir fried vegetables; add to vegetable stews or soups. Cooked millet will keep several days in the fridge in a covered container.