Millet pilaf in peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Serrano chili, seeded |
| ½ | tablespoon | Ginger, chopped |
| ¼ | cup | Cilantro leaves |
| 2 | tablespoons | Lime juice |
| 2½ | cup | Water |
| 1 | tablespoon | Extra virgin olive oil |
| 1¼ | cup | Millet |
| 1 | each | Yellow bell pepper, diced |
| ½ | cup | Corn kernels, defrosted |
| 1 | cup | Tomato, coarsely chopped |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 6 | eaches | Red bell peppers |
| 3 | tablespoons | Pine nuts or pumpkin seeds |
Directions
STUFFING
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.
Yamuna Devi, "Yamuna's Table" Shared by Mark Satterly Submitted By KAREN MINTZIAS On 06-11-95