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[edit] Ingredients
1 |
|
½ |
tablespoon Ginger, chopped |
¼ |
cup Cilantro leaves |
2 |
tablespoons Lime juice |
2 ½ |
cups Water |
1 |
tablespoon Extra virgin olive oil |
1 ¼ |
cups Millet |
1 |
Yellow bell pepper, diced |
½ |
cup Corn kernels, defrosted |
1 |
cup Tomato, coarsely chopped |
¼ |
teaspoon Salt |
¼ |
teaspoon Black pepper |
6 |
|
3 |
tablespoons Pine nuts or pumpkin seeds |
[edit] Preparation
Step 1 |
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. |
