Ingredients
| 2 cups millet |
| 2 tablespoons cooking oil |
| 4 cups water |
| 4 cups cooked, peeled, and deveined shrimp (remove tails, if present) |
| 2 mango(es), peeled, seeded, and chopped |
| 2 8-ounce cans sliced water chestnuts, drained |
| 1 cup chopped red onion |
| 1/2 cup snipped fresh cilantro |
| 1/2 cup rice vinegar |
| 1/2 cup salad oil |
| 2 tablespoons finely shredded orange peel |
| 2 teaspoons toasted sesame oil |
| 1/2 teaspoon salt |
Preparation
| 1. In a large saucepan cook and stir millet in hot oil over medium heat for 2 minutes. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, about 25 minutes or until millet is fluffy and water is absorbed. |
| 2. Transfer millet to a very large bowl. Add shrimp, mangoes, water chestnuts, onion, and cilantro; toss to combine. In a screw-top jar combine vinegar, salad oil, orange peel, sesame oil, and salt. Pour over millet mixture; toss to coat. Cover and chill for 4 to 24 hours. |
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