|4 tbsp.||vegetable oil|
|1/2||onion, chopped fine|
|1/4 lb.||fresh shiitake mushrooms, stems discarded and caps|
|2 cups||fresh corn (cut from about 4 ears), or frozen, tha|
|1/2 tsp.||curry powder|
|1 tbsp.||soy sauce|
|1 tbsp.||seasoned rice-wine vinegar|
|1/3 cup||fresh parsley leaves, washed well, spun dry and ch|
In 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 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 large bowl and fluff with a fork.
In cleaned skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sautï¿½ 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.
Stir in curry powder, soy sauce, remaining 2 tablespoons oil, parsley, salt and pepper to taste and add to millet.