Sometimes I crave corn in the winter. It comes without warning and, well, without corn. This year, though, I turned to my freezer both to satisfy my off-season hankering and to make a summery grain bowl I can eat any time of the year. Starting with a bed of mildly nutty millet, the corn is alongside broiled shrimp with a crispy, garlicky breading and topped with a tangy parsley-yogurt sauce and toasted almonds.
from Recipe | The Kitchn http://ift.tt/1JKvF2j
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