Curried Millet, Shiitake, and Corn Salad Restey

• 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
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice-wine vinegar
• 1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine
• *available at natural foods stores

1. 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.
2. Remove skillet from heat.
3. In a small saucepan bring water to a boil and stir in millet.
4. Cook millet, covered, over low heat 20 minutes, or until water is absorbed.
5. Transfer millet to a large bowl and fluff with a fork.
6. In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute onion, stirring, until softened.
7. Add shiitake and cook, stirring, until softened, about 2 minutes.
8. Add corn and cook, stirring, until crisp-tender, about 2 minutes.
9. Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

vegetables oil, millet, water, onion, shiitake mushrooms, fresh corn, curry powder, soy sauce, vinegar, parsley

Taken from www.epicurious.com/recipes/food/views/curried-millet-shiitake-and-corn-salad-restey-11410 (may not work)