Ingredients
| 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 |
Directions
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.
Source: www.epicurious.com