Curried Millet, Shiitake, and Corn Salad (gluten free)

This was my first time cooking with either millet or shiitake mushrooms. I rather randomly purchased a bag of millet last time I went to my local health food store. Looking for a way to use it I came across the following recipe at epicurious.com. I made it tonight for dinner paired with some stove-top-steamed sweet potatoes (my oven is broken) and it was fantastic. I doubled the final ingredients (curry powder, rice vinegar, and soy sauce) since a reviewer had recommended it and I think it was just the right amount of flavor. I'm looking forward to eating the leftovers as a cold salad.

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.