Millet has been a staple in Africa and Asia at least since biblical times. Unlike the millet sold as birdseed, the grain marketed for people has its humanly indigestible hull removed and cooks fairly quickly, yielding a fluffy side dish that looks like couscous but has its own delicate taste. The flavor of millet becomes full and rich when well toasted, with or without butter or oil; it takes well to garlic, chili peppers, Parmesan cheese, and other counterpoints to its mildness. It also benefits from mixing with other grains, especially rice. Millet is known for its storage durability, but you should refrigerate it to be sure of preventing rancidity.
Microwave 1 tablespoon butter or oil in a flat-bottomed 2-quart casserole on high for 1 minute. Stir in 1 cup millet; microwave, uncovered, on high until golden, 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in 2 1/2 cups water and 1/2 teaspoon salt. Microwave, covered, on high for 5 minutes, then on medium until the liquid is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Microwave the same way 1/2 cup millet and 1/2 cup quinoa or white rice, decreasing the liquid to 2 1/4 cups.
