Ingredients

  • 1 cup millet
  • Salt
  • 2 tablespoons neutral oil
  • 4 ears fresh corn, shucked, with kernels stripped off cobs
  • 1 tablespoon cumin seeds
  • Freshly ground black pepper
  • 8 ounces peeled 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      591 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 10 grams dietary fiber; 22 grams sugars; 23 grams protein; 91 milligrams cholesterol; 321 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  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 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.
  3. 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.
  4. 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.

30 minutes

Dining and Cooking