- 1 cup millet
- 3 cups warm or room temperature purified water
- Optional: ½ teaspoon raw apple cider vinegar or lemon juice as some believe this helps to better breakdown phytic acid.
Soak: rinse millet in a fine-mesh strainer. Place the millet in a medium saucepan with 3 cups of water and optional vinegar or lemon juice. Soak for a minimum of 8 hours. Overnight soaking is fine. Rinse well again after soaking.
Cook; add enough water to fully cover the soaked and rinsed millet – about 1½ cups water. Bring to a boil. Reduce the heat to low and cover. Cook covered for 15 – 20 minutes.
Remove the pan from the heat and let stand with the lid on, for 5 minutes. No peeking!