Millet with Corn and Mango

Title: Millet with Corn and Mango

Servings 4 | Calories per serving 450

Ingredients

3/4 cup Millet, dry measure

1 Mango, peeled and chopped

2 ears of Corn on the Cob (shucked, with corn kernels cut from the cob)

2 15 oz cans of white beans, drained

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Cumin Seed

1 cup of Red Onion, diced

4 cups Arugula

1/2 cup Fresh Basil Leaves, chopped

2 limes, just the juice

Recipe Instructions

1. 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.

2. While the millet cooks, put 1 teaspoon of 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.

3. In that same skillet, add the white beans, sprinkle with salt and pepper, and cook, stirring occasionally, until warm, about 2 to 3 minutes. Add them to the bowl with the corn.

4. When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, and lime juice. Taste and adjust the seasoning. Serve warm, chilled, or at room temperature.

5. What's missing from this recipe? Add 1/2 lb of non-starchy veggies to each serving to round it out (pairs well with cucumber, red peppers, celery, etc).

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