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

Related recipes