Soak the millet overnight or for at least 4 hours. This step is optional, but I like to do it because when you soak your grains, they're easier to digest and this also reduces the cooking time.

Drain and rinse the millet and toast it in a skillet over high heat until it starts to golden brown to enhance the nutty flavor of this gorgeous grain. Stir frequently.

Place the millet and the water in a saucepan and bring to a boil. Then add the soy sauce or tamari and stir.

Cover and simmer gently for 10 to 15 minutes or until all of the water is absorbed. If you are cooking millet for the first time, use only 1 cup of water (250 ml) and when it's absorbed, add all the remaining water (½ cup or 125 ml). The amount of water and the cooking time may vary.

Serve your millet immediately with stuffed avocados, veggie stir fry, or as a side dish to vegetable korma or vegan chana masala.

Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. I prefer to freeze millet in a thin, flat layer in sealable plastic bags because these take up less space and also help the grains thaw more easily later on. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little bit of oil or water if needed.