Name: Curried Millet, Shiitake, and Corn Salad Restey
Yield: Serves 4 to 6
Ingredients: 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

I cook millet about once a week — it fits into my macrobiotic diet and tastes great. I often make this recipe for friends as it pleases just about everyone.

Millet is a small round golden 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.

Recipe notes

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