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Millet, Corn, and Red Pepper Pilaf

(recipe, Jack Bishop)

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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.


  1. 2 Tbsp. extra-virgin olive oil
  2. 1 medium red bell pepper, stemmed, seeded, and finely diced
  3. 1 Tbsp. minced ginger root
  4. 2 medium garlic cloves, minced
  5. ¼ tsp. cayenne pepper, or to taste
  6. 1½ cups millet
  7. 3 cups water
  8. Salt
  9. 2 medium ears corn, husks and silk discarded
  10. 2 Tbsp. chopped fresh cilantro leaves
  11. Lime wedges


  1. 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.
  2. 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.