In a sauce pan stir millet over medium heat until seeds turn golden.
Stir continuously so the seeds do not burn.
Remove the sauce pan from the heat and stir in the boiling water.
Add ½ teaspoon of salt and 1 tablespoon of the butter.
Cover and cook over low heat for 15 to 20 minutes or until millet is tender.
Stir in the additional butter, pepper to taste, parsley and chives, fluff up with forks and serve immediately.
Or, you can let the millet stand, covered for 15 minutes, then add the butter and herbs and serve.
If you cook the millet in advance, store it, covered in the refrigerator for up to 2 days.
Reheat it either in a microwave oven or covered, in a 250 degree oven.
Fluff up, then stir in butter and herbs.