Curried Millet, Shiitake, and Corn Salad Restey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I cook millet about once a week it fits into my macrobiotic diet and tastes great. I often make this recipe for friends as it pleases just about everyone. 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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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