Millet – a whole grain often found in Asian or African recipes. This naturally occurring gluten-free cereal is full of minerals—such as potassium and magnesium—and packs a punch with plenty of protein per serving. With a mild corn flavor that cooks similarly to rice or quinoa, millet pairs well in salads, as a side dish, as a porridge for breakfast, or even in breads and cakes. To add deeper flavor to your meals, you can also toast millet before cooking to bring out its more nutty or earthy notes. You may have to go to a specialty grocer or order it from Amazon if you local grocer does not carry millet.
Ingredients
1 cup millet
Salt to taste
2 tablespoons neutral oil (grape or peanut)
4 ears fresh corn, shucked, with kernels stripped off cobs
1 tablespoon cumin seeds
Freshly ground black pepper to taste
8 ounces peeled medium shrimp, roughly chopped
1 small red onion, chopped
1 mango or 2 peaches, peeled and chopped
4 cups arugula
½ cup basil, chopped
Juice of 2 limes
3 tablespoons olive oil
Preparation
Put the millet and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
Put the remaining tablespoon of neutral oil in the skillet. When it’s hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.
About 30 minutes to prepare