Have you discovered millet yet? This tiny grain is naturally gluten-free and has a nutty corn flavor—and it cooks quickly because of its small size. Asian-flavored baked tofu is great in this recipe, but you can choose your favorite flavor (read labels and look for brands lowest in sodium).
1 3/4 cups water 3/4 cup millet 2 large red bell peppers, halved lengthwise and seeded 4 ounces flavored baked tofu, diced 2 medium carrots, grated 1/4 cup chopped fresh cilantro 3 tablespoons canola oil 1 1/2 tablespoons reduced-sodium tamari 2 teaspoons minced serrano or jalapeño pepper 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon sugar
1. Position rack in upper third of oven; preheat to 425°F.
2. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18 to 22 minutes.
3. Meanwhile, place bell pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, 6 to 10 minutes. Remove from the oven. Turn broiler to high.
4. Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture.
5. Broil the peppers until heated through and the millet is starting to brown, 4 to 6 minutes.
ACTIVE: 40 minutes TOTAL: 40 minutes YOU CAN ALSO WRAP cooked whole-wheat couscous for the millet (and skip Step 2).