Ingredients Jump to Instructions ↓

  1. 1/4 cup uncooked millet, rinsed and drained

  2. 3/4 cup vegetable broth

  3. 2 medium sweet red peppers

  4. 1/3 cup frozen corn, thawed

  5. 1/4 cup finely chopped onion

  6. 3 tablespoons finely chopped celery

  7. 2 tablespoons chopped walnuts

  8. 1 green onion, finely chopped

  9. 1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes

  10. 1 teaspoon shredded lemon peel

  11. 3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano

  12. 1 small garlic clove, minced

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

  15. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring millet and broth to a boil. Reduce heat; simmer, covered, until millet is tender and broth is absorbed, about 30-35 minutes. Transfer to a large bowl and cool.

  2. Meanwhile, cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

  3. With a fork, fluff cooled millet. Add the corn, onion, celery, nuts, green onion and seasonings; blend well. Spoon into sweet peppers. Drizzle with oil. Place in a baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until tender. Yield: 2 servings.

  4. Editor's Note: Look for millet in the grains or natural food aisle of your grocery store.

  5. cup cooked couscous may be substituted for the millet and vegetable broth.


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