Curried Millet, Shiitake, and Corn Salad Restey

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

Instructions

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.