Rinse 1 cup millet until the water runs clear. In a medium skillet, toast the millet over medium heat until light brown and fragrant, about 5 minutes. In a medium saucepan, bring 2 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in the millet, cover and cook over low heat until tender, about 12 minutes; drain. Makes 3 cups.
