Place dry millet in a medium saucepan over medium heat. Dry-toast, stirring constantly, 10–15 minutes, or until slightly darker and aromatic. Transfer carefully (it’s hot!) to a fine wire-mesh strainer and rinse under cool, running water until runoff is clear. Return to saucepan and carefully add water, 1⁄4 teaspoon sea salt, and 1 tablespoon olive oil. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes, or until all water is absorbed. Remove from heat and let rest 5–10 minutes.