Millet With Ginger Shiitake Mushrooms And Corn Recipes

SIMPLE MILLET CONGEE (小米粥)

Steps:

• Rinse millet under running water and drain well in a strainer.
• Stovetop instructions: In a medium pot, bring water to a boil, then add rinsed millet and cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.
• Instant Pot instructions: add rinsed millet, water, sweet potato and dried dates to the Instant Pot and set to MANUAL on high pressure for 15 minutes (make sure the pressure valve is set to seal). After the timer beeps, allow pressure to natural release for 15 minutes. Open lid and give everything a stir.
• Ladle millet congee into bowls and serve hot. You can add maple syrup, rock sugar, or brown sugar for desired sweetness.

CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY

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.

MIXED GRAINS WITH SHIITAKES AND CORN

Steps:

• Cook 1 cup quinoa and 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and spread on a paper towel?lined baking sheet to cool. Cook 8 ounces sliced shiitake mushrooms in olive oil in a large skillet over medium-high heat until browned, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the grains, 1 cup fresh parsley, the juice of 1/2 lemon and 3 to 4 tablespoons olive oil. Stir in 1/2 cup shredded parmesan.

GINGERED MILLET WITH JAPANESE VEGGIES

Steps:

• Place millet and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork, add beans.
• • Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
• • In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
• • Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.