Millet & Corn Wrapped in Roasted Red Pepper, GF

One of my favorite foods is corn, in any color, dish, or form. Living in Oregon,  you can find fresh Corn just about everywhere this time of year, and the corn is so sweet and so delicious! 

I add corn to almost any dish that I'm making, from salad, to a cooked meal. 

In this dish, I combine 2 of my favorites: corn and millet, which is a gluten free grain, similar to quinoa but smoother and milder in flavor. It is a great source of whole grain, lowers your risk of type 2 diabetes, protects against heart disease and can help prevent gallstones.

Not only is the combination of corn and millet flavorful, but it has excellent health benefits as well. 

The red pepper in this dish also adds another layer, texture, and bright pop of color. It is a lot easier to make than it looks to create a lovely and healthy meal.

 

Ingredients:

1/2 cup of millet

2 cups of water

Salt 

1 small onion, chopped

1 clove of garlic, minced

3 cups of fresh cooked corn, or frozen and thawed

2 teaspoons olive oil

Salt

Pepper

1/2 teaspoon turmeric

1/2 cup of boiling water

1 teaspoon agave

6 red bell peppers, roasted in the oven and peeled.

 

Directions:

In a pot, add 2 cups of water and some salt, bring to a boil, add the millet, lower the heat and simmer for about 35-40 minutes, until the millet has absorbed the water.( It will get the consistency of an oatmeal or polenta.)

In the meantime take a nonstick skillet and add 2 teaspoons olive oil on medium heat. Add the chopped onion and sauté for a few minutes, then add the garlic, salt, pepper and turmeric, sauté for a couple more minutes, then add the corn, agave, 1/2 cup of water. Mix and cook on low heat for about 10 minutes. Then, add the cooked millet and mix it all together. 

Take a muffin pan, lay a roasted red pepper, leave some edges out so you can cover the millet/corn mixture. Pour the millet/corn mixture into the pepper, pressing tightly to create the shape and fold over the edges of the pepper to cover the top. 

Let it set for a few minutes and then flip gently onto a plate, drizzle with some olive oil, salt and pepper and serve.

You can choose to cover half of the mixture, whole, or not at all, as shown in the picture.

Estee RavivGluten Free, Entrees