Grains Millet

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Millet is a small round golden grain that has a high vitamin and mineral content. Although not well known in America, millet is a staple throughout Africa, India, and Asia.

Curried Millet, Shiitake and Corn Salad

Serves four to six.


1 cup millet (optional: wash and soak before cooking)
olive oil (optional)
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
1 tablespoon tamari
1 tablespoon mirin (rice-wine vinegar)
1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine

  1. Optional: For the fluffiest texture and richest flavor, roast the millet in the pot by stirring over medium to high heat until it smells toasty (a few minutes). Add a little olive oil and continue roasting for a minute.
  2. Add water (can be already boiling or not). Bring to a boil and then simmer for 15-20 minutes until all water is absorbed. Do not stir while cooking.
  3. Transfer millet to a large bowl and fluff with a fork.
  4. Heat 1 tablespoon olive oil and sauté onion until softened.
  5. Add shiitake and cook, stirring, until softened, about 2 minutes.
  6. Add corn and cook, stirring until crisp-tender, about 2 minutes.
    In a small bowl, mix curry powder, tamari, mirin and 2 tablespoons olive oil, parsley and black pepper to taste.
  7. Add to millet.

Source: Gourmet | January 1996
by Mark Restey: Philadelphia, PennsylvaniaAdapted from Epicurious at