Spicy Millet Salad with Corn and Peanuts

You know we preach the gospel of whole grains. Yes, we've got the book on GRAIN MAINS, just out. (Look to the right for it.) But really, our devotion is more than a mere cookbook. It's personal, too. And a story we've never told.

About two years ago, one of us had a health scare: a scary colon matter, more than a polyp, with a 100% chance of its turning into cancer. It was removed--and we're all the better for it. But we started eating more whole grains--partly because the health professionals encouraged it. Brown rice at first, mostly because we didn't know much better. Then wheat berries. Maybe wild rice, too. We started by putting them on the side of the plate--with that pat-of-butter cliché.

But something happened: those whole grains were so darn delicious, we wanted more. And more kinds. We started moving them to the center of the plate. Bye bye, pat of butter. Hello, some of the most satisfying main courses we've ever created.

Then something else happened: because of the way whole grains interact in the body, both of us ended up losing over ten pounds each, despite heaping platefuls--that is, by eating MORE, not less.

Ahem. Great taste, good health, weight loss. Convinced yet? Dig in to this freebie recipe, adapted from our new book:

Place 1 cup (200 grams) hulled millet in a large saucepan and fill it about halfway with water. Bring to a boil over high heat, stirring occasionally; then reduce the heat to low and cook until the grains are tender but still a little chewy, even a slight crunch in their centers, about 12 minutes. Drain in a fine-mesh sieve or a colander lined with a large coffee filter or cheesecloth. (Millet is so tiny, it'll slip through the holes of most colanders. It's also one of those forgotten whole grains. Amazing stuff--it takes to big flavors.)

Scrape the cooked millet into a large bowl. Stir in 8 ounces (225 grams) corn kernels; 1 large, chopped tomato; about 1/2 cup chopped parsley leaves; about 1/2 cup (70 grams) chopped, unsalted, roasted peanuts; and 1/2 teaspoon salt.

Set a large skillet over medium heat for a couple of minutes. Swirl in 3 tablespoons (45 ml) peanut oil, then add 1 chopped, large, yellow onion. Cook, stirring often, until softened, about 3 minutes. Stir in 1 tablespoon minced garlic and 1 tablespoon minced, peeled, fresh ginger. Stir over the heat for about 30 seconds, until ridiculously aromatic.

Stir in 1 teaspoon packed light brown sugar, 1 teaspoon mild paprika, 1/2 teaspoon ground allspice, and 1/4 teaspoon cayenne. Cook a few seconds, then stir in 3 tablespoons (45 ml) lemon juice. Scrape up any browned bits in the skillet.

Scrape the entire contents of the skillet into the bowl with the millet and vegetables. Toss well and serve at once--or cover and refrigerate for up to 1 day.

Comments

[Sheri]

I love millet - and grains! We've usually got at least one cooked grain in the refrigerator.

I'll be there for your event at SF Cooking School! Can't wait.