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).
SERVES 4: 1 STUFFED PEPPER HALF EACH
Calories 344, Fat 15g (sat 2g), Cholesterol 0mg, Carbs 39g, Total sugars 6g (added 1g), Protein 13g, Fiber 6g, Sodium 413mg, Potassium 358mg.
Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.