Millet-Stuffed Peppers [WF/GF/DF/V]
Serving Size: 4
Ingredients
4 green peppers, topped and seeded
1 tablespoon of olive oil
1 cup of diced onions
1 cup of millet
1 teaspoon of ground coriander
1/4 teaspoon of ground cardamom
1 pinch of saffron
1 teaspoon of salt, or to taste
1 teaspoon of pepper, or to taste
3 cups of vegetable stock
1/2 pound of firm tofu
2/3 cup of white wine
1 tablespoon of garlic, minced
1-1/2 cups of corn
1 teaspoon of orange zest
1-1/2 cups of chopped tomatoes
2 tablespoons of chopped scallions
Instructions
Drop peppers in large pot of boiling water for 3 minutes. Remove from water and drain inverted over a clean towel. Heat olive oil in stock pot. Stir in onion and sauté 5 minutes. Add millet, coriander, and cardamom. Sauté 3 minutes. Add saffron, salt, pepper, and stock. Bring to a boil and simmer for 30 minutes. While it is simmering, crumble tofu into a saucepan. Cover with wine and add garlic. Simmer 10 minutes over medium heat or until wine reduces by half. After millet has simmered 30 minutes, stir in tofu with corn and orange zest. Stir well, cover and simmer for 5 minutes. Stir in tomatoes and scallions and season to taste with salt and pepper. Scoop into peppers and serve.