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1
Place the millet in a fine mesh stariner and rinse well under running water.
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2
Set aside to drain.
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3
Place a 10 inch skillet over medium heat and wait about 1 minute.
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4
Add the butter and, as it melts, swirl to coat the pan.
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5
Sprinkle in the drained millet and the salt, and turn the heat to medium high.
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6
Saute the millet for 5 minutes, or until it begins to borwn slightly and gives off a toasty aroma.
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7
Add the vanilla to the orange juice, then slowly pour this mixture into the hot pan, about 1/2 cup at a time, waiting after each addition for the liquid to begin bubbling.
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8
Cover the pan and reduce the heat to a simmer.
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9
Cook undisturbed for 15 minutes, then remove the lid and stir the millet from the bottom of the pan so the grains get redistributed.
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10
Replace the lid and cook for another 15 minutes, or until the water is absorbed and the millet is tender.
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11
Remove the pan from the heat and fluff with a fork.
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12
If the millet is too crunchy for your taste, add about 3 tablespoons water, cover the pan and let it cook another 5 to 10 minutes over very low heat.
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13
Stir in the pecans and serve hot or warm, plain or with honey and milk.
