• Ingredients: 18
  • Serves: 4

Curried millet, shiitake, and corn salad restey with *available at natural foods stores.


  • *available at natural foods stores



For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 In a large skillet heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden.

    For this step you will need

  2. Step 2 In a small saucepan bring water to a boil and stir in millet. Cook millet, covered, over low heat 20 minutes, or until water is absorbed.
  3. Step 3 In cleaned skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, stirring, until softened.

    For this step you will need

  4. Step 4 Add shiitake and cook, stirring, until softened, about 2 minutes. Add corn and cook, stirring, until crisp-tender, about 2 minutes.

    For this step you will need

  5. Step 5 Still in curry powder, soy sauce, vinegar, remaining 2 tablespoons oil, parsley, and salt and pepper to taste and add to millet.

    For this step you will need

Nutrition information

Calories 399 Carbohydrates 55 g (18%)
Fat 17 g (27%) Protein 9 g (19%)
Saturated Fat 2 g (8%) Sodium 250 mg (10%)
Polyunsaturated Fat 4 g Fiber 7 g (29%)
Monounsaturated Fat 11 g Cholesterol 0