Curried Millet, Shiitake, and Corn Salad

Recipe from Gourmet Magazine January 1996 and Tested in Alice's Kitchen

Serves 4 to 6


Jim and I had never eaten millet before. After several customers at Lost River Market & Deli asked us what to do with it, I decided I'd better do some homework. Millet is a small round golden whole grain that has a high vitamin and mineral content. Although millet is unfamiliar to most people in this country, it is a staple throughout Africa, India, and Asia. I found tons of information about the benefits of eating millet on the internet and there are many recipes as well to be found. For the recipe below, I used corn that I had bought (and then froze) from Steve Hays last summer at the Orange County HomeGrown Farmers Market. If you don't have corn in your freezer, you can buy it, of course, at Lost River Market & Deli. Some time in the past few years, Jim developed an allergy to shiitake mushrooms. He eats just one and gets a rash all over his body! So, for this recipe, I substituted the baby bella mushrooms from the produce department.
Right now millet is only 99¢ a lb. and can be found in the bulk section at Lost River Market & Deli.

4 tablespoons vegetables oil

1 cup millet

2 cups water

1/2 onion, chopped fine

1/4 pound fresh shiitake mushrooms, stems discarded and caps chopped fine (about 1 1/2 cups)

2 cups fresh corn (cut from about 4 ears), or frozen, thawed

1/2 teaspoon curry powder (I used hot curry powder.)

1 tablespoon soy sauce

1 tablespoon rice-wine vinegar

1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine



In a 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 a 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 a large bowl and fluff with a fork.
In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté 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. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.