Curried Millet, Shiitake, and Corn Salad Restey

ingredients

• 1/4 cup 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

directions

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 saute 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.