Update: I forgot to mention that I used 2.5 cups of water instead of 2 following the instructions on the bag.
Curried Millet, Shiitake, And Corn
Salad Restey
Gourmet | January 1996
by Mark Restey: Philadelphia, Pennsylvania
Millet is a small round golden grain that has a high vitamin and mineral content. Although millet is
unfamiliar to most people in this country, it is a staple throughout Africa, India, and Asia.
Yield: Serves 4 to 6
4 tablespoons vegetables oil
1 cup millet*
2 cups water
1/2 onion, chopped fine
1/4 pound fresh shiitake mushrooms, stems discarded and caps chopped fine (about 1 1/2 cups)
2 cups fresh corn (cut from about 4 ears), or frozen, thawed
1/2 teaspoon curry powder
1 tablespoon soy sauce
1 tablespoon seasoned rice-wine vinegar
1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine
*available at natural foods stores
In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3
minutes, or until it makes popping sounds and begins to turn golden. Remove skillet from heat.
In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or
until water is absorbed. Transfer millet to a large bowl and fluff with a fork.
In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion,
stirring, until softened. Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook,
stirring, until crisp-tender, about 2 minutes. Still in curry powder, soy sauce, vinegar, remaining 2
tablespoons oil, parsley, and salt and pepper to taste and add to millet.
