I have recently made a millet pilaf that I really like - my favorite by far. I'm throwing up the recipe now before I forget what I did!
1 cup millet
2 cups water
1/2 tsp. salt
2 tbsp. olive oil
1/2 cup diced onion
2 cloves garlic, minced
2 carrots, peeled and diced
1 stalk celery, diced
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme
fresh chopped parsley, if desired
1/4 cup chicken or vegetable broth
First, heat a dry skillet (preferably cast iron) over medium-low heat. Add the millet and toast, stirring often to prevent burning, until fragrant - about 5 minutes. Add the water and salt, stir, and bring to a boil. Lower the heat, cover and simmer about 15 minutes or until all the liquid is aborbed. Turn off the heat.
While the millet is cooking, heat the olive oil in a separate skillet. Add the onion through the celery and cook until soft, stirring often. Add the salt, pepper, and thyme and cook until fragrant. Turn off the heat.
When the millet is cooked, add it to the onion mixture and stir to combine. Add parsely if desired. Stir in the chicken or vegetable broth, mixing well. Adjust seasonings as desired. Serve warm.