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