When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

ResourcesNav New163

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

Appetizer, Side, Whole Grains/Pasta/Rice |160 calories per serving|30 minute recipe

Millet with Mushrooms and Pumpkin Seeds

This content was last updated on December 18, 2019

Millet is a soft-textured whole grain that’s perfect for casseroles and one-pots. And now, research shows that whole grains can help lower your risk for colorectal cancer. Cooking the grain and vegetables at the same time will give you a healthy dinner or side in only 30 minutes.

Leer en Español


  • 1 cup millet
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. mushrooms, cleaned and sliced
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 tsp. Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup toasted pumpkin seeds*
  • 2 Tbsp. finely minced parsley
  • Fat-free, reduced sodium vegetable broth*
Makes 8 servings (1/2 cup). Per serving: 160 calories, 8 g total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 21 g carbohydrates, 5 g protein, 3 g dietary fiber, 105 mg sodium, 2 g sugar, 0 g added sugar.


  1. Cook the millet according to package instructions, *using broth instead of water for more flavor.
  2. A few minutes before millet is done, heat olive oil over medium-high heat in a large nonstick skillet.
  3. Add mushrooms, onion, celery, soy sauce and Worcestershire sauce and cook for about 7 minutes, stirring constantly, until mushrooms have released their liquid.
  4. Add cooked millet to vegetables in skillet. Season to taste with salt and pepper. If the millet seems too dry or too thick, use a little extra broth to thin the mixture.
  5. Sprinkle with pumpkin seeds and parsley and serve immediately.


To toast pumpkin seeds, put them in small skillet over medium-high heat and stir constantly for 2 to 3 minutes until lightly browned. Immediately transfer to small dish and cool.

This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.