Saffron Millet

Let's Cook

1. Step 1.

   Heat a medium saucepan over medium heat. When hot, add: 1 cup millet; ¼ teaspoon loosely packed saffron threads

2. Step 2.

   Cook, stirring frequently, until the millet crackles, emits a toasty scent, and starts to turn golden, 2 to 3 minutes. Watch closely so as not to burn the saffron. Add: 1¾ cups water; ½ teaspoon salt

3. Step 3.

   Take care as the water will splatter. Bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. If the kernels still have a bit too much crunch for your liking, drizzle on a few more tablespoons of water and cook a few minutes more.

4. Step 4.

   Remove from the heat and distribute across the top of the millet: 2 tablespoons butter, cut into small pieces

5. Step 5.

   Allow it to sit, covered, for 5 minutes. Fluff with a fork and serve immediately.