Curried millet, shiitake, and corn salad restey

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
1 cup Millet
2 cups Water
½ Onion, finely chopped
¼ pounds Shiitake mushrooms
Stems discarded
Caps finely chopped
(abt 1 1/2 cups)
2 cups Frozen corn, thawed
½ teaspoon Curry powder
1 tablespoon Soy sauce
1 tablespoon Seasoned rice wine vinegar
⅓ cup Parsley leaves
Finely chopped

Directions

In a large skillet heat 1 tbs oil over moderately high heat and cook millet, stirring frequently, about 3 min, or until it makes popping sounds and begins to turn golden. Remove skillet form heat.

In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 min, or until water is absorbed.

Transfer millet to a bowl and fluff with a fork.

In cleaned skillet heat 1 tbs oil over moderately high heat until hot but not smoking and saute onion, stirring, until softened. Add shiitake mushrooms and cook, stirring, until softened, about 2 min.

Add corn and cook, stirring, until crisp-tender, about 2 min. Stir in curry powder, soy sauce, vinegar, remaining 2 tbs oil, parsley, and salt and pepper to taste and add to millet.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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