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.

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

    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 sauté 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.