Curried Millet, Shiitake and Corn Salad

A great tasting dish to serve for lunch or dinner.

Curried Millet, Shiitake and Corn Salad


Quantity Ingredients
4 tbsp. vegetable oil
1 cup millet
2 cups water
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 saut� 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.