Spring – a great time for sprouting. You can easily make your own. This recipe was inspired by a friend and classmate of mine who’s healthy eating and amazing sprouting has earned him the nickname “Sprout”.
(photo credit: gianni.tv)
Stuffed Peppers with Sprouted Millet
2 large red bell peppers
2 large yellow bell peppers
3 cups water
1 cup millet (sprout and cook using the directions below)
1 tbsp. olive oil
1 small onion, diced
1 celery stalk, chopped
1 cup washed, trimmed and chopped shitake mushrooms (other varieties would work)
1 cup washed, trimmed and chopped spinach (or your favourite greens)
1/4 cup chopped pecans or walnuts
1 tsp. Worcestershire sauce
1 tsp. poultry seasoning
sea salt and pepper to taste
1 jar organic marinara sauce
Sprouting Directions: place millet in a glass baking dish and cover with cold water. Drape a tea towel over the dish and let soak overnight. In the morning, drain off the water and rinse the millet, using a wire sieve. Place the millet back in the glass dish (do not add more water) and cover with a tea towel. By evening, the millet should have grown in size and have tiny white sprouts. To cook, bring 2 cups of water to a boil in a saucepan. Add the millet and simmer for 10 minutes. Turn off the heat, cover, and let stand for 5 minutes.
Wash and core the peppers (tops and insides removed so that you can fill them).
Add oil to a skillet. Sauté the onions, celery, and mushrooms until tender (about 3 – 5 minutes). Add the spinach, sprouted millet, nuts, Worcestershire sauce, poultry seasoning, salt and pepper. Mix well.
Spoon the filling into the hollowed out peppers. Place filled peppers in a baking dish. Pour marinara sauce over top. Add one cup of water to the bottom of the baking dish. Bake at 350 degrees for 30 minutes.
Yours in good health,