EcoRI introduces new
chef
Photo and text by LISA
KELLY in ecoRI.org
Editor’s note: This recipe was created by Lisa Kelly, founder and personal chef at The Vegan Pact. We will be publishing her vegan recipes the first and third Friday of each month. For more information, visit her website or attend one of her upcoming cooking classes this fall in Bedford, Mass., at The Herbal Academy of New England. For a full list of her classes, click here.
This addictive Mexican pilaf is full of delicious, nutritious grains and vegetables, and is perfect as a main meal or for a side. Millet is a super grain, full of protein, fiber, magnesium and B vitamins.
Mexican Millet Pilaf
4 cups cooked millet
2.5 cups chopped romaine or any type of lettuce
2 cups cooked black beans
2 cups quartered grape tomatoes
1 red bell pepper, chopped
1 green bell pepper, chopped
1.5 cups frozen corn
1 cup fresh cilantro, chopped
1 cup green onions, chopped
1 jalapeño, chopped
Half cup olive oil, plus 1 tbsp.
Juice of 2 limes
1 tbsp. paprika
1 tsp. sea salt
Half tsp. black pepper
Half tsp. ground cumin
2 cups cooked black beans
2 cups quartered grape tomatoes
1 red bell pepper, chopped
1 green bell pepper, chopped
1.5 cups frozen corn
1 cup fresh cilantro, chopped
1 cup green onions, chopped
1 jalapeño, chopped
Half cup olive oil, plus 1 tbsp.
Juice of 2 limes
1 tbsp. paprika
1 tsp. sea salt
Half tsp. black pepper
Half tsp. ground cumin
Cook bell peppers and
jalapeño over 1 tbsp. of oil in a large skillet over medium heat for about 8
minutes. Add corn, black beans and paprika and cook for 5 more minutes,
stirring frequently.
Meanwhile, whisk
together half cup oil, lime juice, salt, black pepper and cumin. Stir pepper
and bean mix and oil mix into millet and let cool off before adding tomatoes,
green onions, cilantro and lettuce (you don’t want them to wilt or soften).
Serve chilled or at room temperature.
