Instructions: Put the millet into a medium frying pan and cook for about 2 minutes over medium heat, stirring constantly, until toasted.

Preheat a medium, heavy stainless steel saucepan for about 1 minute over medium heat. Spray it 3 times with the vegetable oil. Add the onion, carrot, celery, and the chopped bell pepper. Saute for about 3 minutes, until the vegetables are limp. Add the toasted millet, the wild rice, and the brown rice. Add the chicken stock and soy sauce, stir once, and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 45 minutes.

While the rice is cooking, combine the coconut milk, chile paste, garlic, coriander, and lime zest in a mixing bowl. Whisk thoroughly. Add the shrimp, onion, tomatoes, mushrooms, and peppers, and toss to coat. Cover and marinate the shrimp in the refrigerator for 30 minutes.

Preheat a grill or broiler.

On each of 8 small skewers, thread 2 pieces of drained shrimp, 2 chunks of onion, 2 cherry tomatoes, 2 mushrooms, and 3 bell pepper cubes. Alternate ingredients on the skewers, placing a bell pepper cube at each end. Grill or broil the skewers for 4 minutes, turn, and cook for another 4 to 6 minutes, until the shrimp are bright pink and the vegetables are slightly charred.

Fluff the rice pilaf and divide it among 4 warm dinner plates. Place the skewers on top.

A little coconut milk is used to temper the hot mix of chile paste, coriander, and garlic in the shrimp marinade, lending a hint of sweetness to this dish. The spicy shrimp are served on a bed of soothing rice pilaf. Ive added a bit of crunch to the fluffy rice mixture in the form of toasted millet, a high-protein grain.

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