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.

　　

Ingredients

Serves 4 to 6

　　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

　　

Step 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. Remove skillet from heat.

　　

Step 2

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.

　　

Step 3

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.