CREAMY CORN AND MILLET
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
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.
MIXED GRAINS WITH SHIITAKES AND CORN
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
GINGER SHIITAKE NOODLES
I love shiitake mushrooms!! I think they are the king of mushrooms!! I wanted to create my own asian noodle recipe with a fresh ginger flavor and this is what I came up with!! Hope you like them!!
Provided by ChefLee
Categories Vegetable
Time 30m
Yield 1 large noodle salad, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
- Preheat the oven to 400 degrees F.
- Clean the mushrooms with a damp paper towel and remove any thick stems, then slice. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder. (The salt here will be flavoring the entire salad).
- Roast the mushrooms for 10 minutes then remove to a large salad bowl.
- Cook the noodles according to package directions. After adding the noodles to boiling water, add the cabbage and zucchini too.
- After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
- Serve immediately hot or chill for a cold noodle salad.
Nutrition Facts : Calories 288.3, Fat 13.3, SaturatedFat 1.9, Sodium 216.8, Carbohydrate 37.1, Fiber 4, Sugar 7.6, Protein 8.2
CURRIED MILLET, SHIITAKE, AND CORN SALAD RESTEY
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
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.
GRILLED SHIITAKES WITH GINGER AND SCALLIONS
Provided by Chris Schlesinger
Categories Ginger Mushroom Side Vegetarian Quick & Easy Backyard BBQ Summer Grill/Barbecue Healthy Low Cholesterol Vegan Gourmet
Yield Makes 4 side-dish servings
Number Of Ingredients 10
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.
- Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.
MILLET WITH GINGER, SHIITAKE MUSHROOMS, AND CORN
Make and share this Millet with Ginger, Shiitake Mushrooms, and Corn recipe from Food.com.
Provided by Carol Bullock
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small amount of oil in a deep sauce pan.
- Saute onion with ginger for several minutes, until onion is limp.
- Add shiitake slices and saute until thoroughly coated with oil.
- Add corn and stir well.
- Finally, add millet and water.
- Cover and bring to a boil.
- Add salt, cover, and reduce heat to low and simmer until all liquid is absorbed and millet is creamy.
- Stir gently to combine ingredients and then transfer to a serving bowl.
- Garnish with parsley.
Nutrition Facts : Calories 137.3, Fat 1.5, SaturatedFat 0.3, Sodium 36.7, Carbohydrate 26.7, Fiber 3.5, Sugar 0.8, Protein 4.2
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