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Dry roast millet in a pot for 3-5 minutes on medium-low heat, or until the millet smells nutty and is popping.
Add coconut milk, water, garlic, green onion, ginger, and salt. Bring to a soft boil
Reduce heat to low and cover.
Allow to cook for 12-17 minutes or until millet has cooked and water is absorbed.
Remove from heat for 5 minutes. Add kidney beans and use a fork to fluff millet and mix in beans.
Alternatively, beans can be added with coconut milk and seasonings.
If all the water dries out before the millet is fully cooked, add ¼ cup of water at a time without stirring and keeping it covered.