| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Serrano chili, seeded | |
| 1/2 | T | Ginger, chopped |
| 1/4 | c | Cilantro leaves |
| 2 | T | Lime juice |
| 2 1/2 | c | Water |
| 1 | T | Extra virgin olive oil |
| 1 1/4 | c | Millet |
| 1 | Yellow bell pepper, diced | |
| 1/2 | c | Corn kernels, defrosted |
| 1 | c | Tomato, coarsely chopped |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 6 | Red bell peppers | |
| 3 | T | Pine nuts or pumpkin seeds |
INSTRUCTIONS
Combine chili, ginger, cilantro & lime juice in a blender & process till smooth. Add water & set aside. Heat oil over moderate heat. Add millet & diced pepper & stir-fry 3 to 4 minutes. Add blender ingredients, corn, tomato, salt & pepper. Bring to a boil; reduce heat, cover & cook until the liquid has been absorbed, about 20 minutes. Set aside for 5 minutes, then fluff with a fork. Preheat oven to 375F. To prepare peppers, halve them lengthwise, derib them & remove seeds. Blanch for 4 minutes in boiling water, drain & pat dry. Mound the pilaf into the pepper halves, sprinkle with pine nuts or pumpkin seeds. Bake for 20 to 25 minutes.
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