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Rinse the millet in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs clear, about 30 seconds. Shake off the excess water.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed millet and toast, stirring frequently, until the grains smell nutty and turn a shade deeper in color, about 2–3 minutes.
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