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Millet, Corn, and Red Pepper Pilaf
(recipe, Jack Bishop)
Like other whole grains, millet is packed with nutrients. But since it cooks up lighter than most whole grains and has a more delicate flavor, I like to use it in pilafs with vegetables. Add a leafy salad to finish the meal.
- 2 Tbsp. extra-virgin olive oil
- 1 medium red bell pepper, stemmed, seeded, and finely diced
- 1 Tbsp. minced ginger root
- 2 medium garlic cloves, minced
- ¼ tsp. cayenne pepper, or to taste
- 1½ cups millet
- 3 cups water
- 2 medium ears corn, husks and silk discarded
- 2 Tbsp. chopped fresh cilantro leaves
- Lime wedges
- Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bell pepper, ginger, garlic, and cayenne pepper and cook until softened, about 3 minutes. Add the millet and stir-cook until the grain smells toasted, about 2 minutes. Add the water and salt to taste and bring to a boil. Reduce the heat to low, cover, and cook until tender, about 20 minutes.
- Meanwhile, cut the ears of corn in half crosswise with a chef's knife, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1½ cups. Stir the corn and cilantro into the saucepan and remove the pan from the heat. Set aside, covered, for 5 minutes. Fluff with a fork and serve with the lime wedges.