|4 cups millet|
|5 cups defatted chicken broth|
|2 sprig lemon thyme|
|2 bay leaves|
Place the millet in a skillet and stir over a medium high heat until the seeds turn golden brown (about 5 minutes). The millet will pop slightly as it browns. Remove from heat.
Combine the millet with Chicken stock and herbs in a sauce pan, heat until boiling. Reduce the heat, cover and cook over a medium heat until the millet is tender and all the liquid has been absorbed (about 20 minutes).
Fluff with a fork, remove herbs. At this stage the millet can be cooled, mixed with a variety of fresh and cooked vegetables, a basic light vinaigrette, dried or fresh fruits and fresh herbs.