Curried Millet Shiitake And Corn Salad Restey Recipes

VEGAN CURRIED MILLET

Vegan Curried Millet image

Delicious curry dish that is sure to satisfy. If you like your curries spicy, feel free to add crushed red pepper or ground cayenne to taste.

Provided by rtyoumans

Categories Side Dish Grain Side Dish Recipes

Time 8h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup millet
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, diced
2 ½ cups water
1 teaspoon salt
½ teaspoon ground cumin
2 teaspoons curry powder

Steps:

Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 42.9 g, Fat 9.1 g, Fiber 5.6 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 591.9 mg, Sugar 3.2 g

CREAMY CORN AND MILLET

Creamy Corn and Millet image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY

Curried Millet, Shiitake, and Corn Salad Restey image

Provided by Mark Restey

Categories Mushroom Onion Vegetarian High Fiber Curry Corn Winter Healthy Gourmet Pennsylvania

Yield Serves 4 to 6

Number Of Ingredients 11

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

Steps:

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.

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