The naturally nutty flavor of millet is greatly enhanced when the grain is sautéed in butter before cooking liquid is added. In this unusual recipe, the cooking liquid is pure orange juice, spiked with a hint of vanilla. As the millet absorbs the orange juice, it turns a glorious warm, golden yellow color. Toasted pecans are then added, imparting just the right amount of crunch and an even deeper flavor. This is just a totally delightful, surprisingly different bowl of cereal!

• Use a 10-inch skillet with a tight-fitting lid.
• This dish keeps for up to 3 days in a tightly covered container in the refrigerator. Add a little water before reheating it in the microwave or on the stovetop.

1. Place the millet in a fine-mesh strainer and rinse well under running water. Set aside to drain.
2. Place a 10-inch skillet over medium heat and wait about 1 minute. Add the butter and, as it melts, swirl to coat the pan.
3. Sprinkle in the drained millet and the salt, and turn the heat to medium-high. Sauté the millet for 5 minutes, or until it begins to brown slightly and gives off a toasty aroma.
4. 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.
5. Cover the pan, and reduce the heat to a simmer. Cook undisturbed for 15 minutes, then remove the lid and stir the millet from the bottom of the pan, so the grains get redistributed. Replace the lid, and cook for another 15 minutes, or until the all the water is absorbed and the millet is tender. Remove the pan from the heat, and fluff the millet with a fork. If the millet is too crunchy for your taste, add about 3 tablespoons water, cover the pan, and let it cook for another 5 to 10 minutes over very low heat.
6. Stir in the pecans, and serve hot or warm--plain or with a little honey and/or milk drizzled on top.