1 cup millet
8 ounces frozen corn kernels, thawed
1 large tomato, chopped
½ cup chopped fresh parsley leaves
½ cup unsalted roasted peanuts, chopped
½ teaspoon salt
3 tablespoons peanut oil
1 large yellow onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon packed dark brown sugar
1 teaspoon mild paprika
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
3 tablespoons fresh lemon juice
1. Place the millet in a large saucepan and fill it about halfway with water. Bring to a boil over high heat, then reduce the heat and cook until the grains are tender but still a little chewy, even with a slight crunch at their centers, about 12 minutes. Drain in a fine-mesh sieve or a colander lined with a coffee filter, paper towels, or cheesecloth.
2. Scrape the cooked millet into a large bowl. Stir in the corn, tomato, parsley, peanuts, and salt.
3. Heat a large skillet over medium heat. Swirl in the oil, then add the onion. Cook, stirring often, until softened, about 3 minutes. Add the garlic and ginger; stir over the heat for about 30 seconds.
4. Mix in the brown sugar, paprika, allspice, and cayenne. Heat them through for a few seconds, then pour in the lemon juice. Scrape up any browned bits in the skillet, then scrape the contents of the skillet into the bowl with the millet mélange. Toss well.
SERVES 6
Active time: 15 minutes
Total time: 30 minutes
Make ahead: Store, covered, in the fridge for up to 4 days.
CHEF IT UP!
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