Recipe - Artichoke And Fennel Tart

CRUST
2/3 cup Millet
1 cup Shortgrained brown rice
1/3 cup Wild rice
3 1/3 cup Vegetable broth or water

TOPPING
1 teaspoon Mustard seeds
1 tablespoon Toasted sesame oil
3 cup Chopped fennel bulbs (2
medium)
3 tablespoon Minced fennel fronds
One half cup Vegetable stock or water
2 One fourth cup Roasted and minced red bell
peppers (3 medium)
1 cn (15 oz) minced artichoke
bottoms, drained, rinsed
and minced , or 5 large
artichokes
1 tablespoon Chopped fresh thyme ( 1 tsp.
dried)
1 tablespoon Chopped fresh dill (1 tsp.
dried)
2 tablespoon Capers
1 pound Firm tofu drained
2 One half tablespoon Arrowroot powder; or
cornstarch
2/3 cup Water
1 One half tablespoon Light miso
2 tablespoon Umeboshi plum vinegar or
lemon juice

GARNISH
Roasted red bell pepper in
five pointed star

SOURCE: Vegetarian Country is a cooking and entertainment TV show,
currently on public access television.

Crust: Toast millet in heavy saucepan over moderate heat until darkened.
Add brown rice, wild rice, stock or water; bring to a boil. Reduce heat to
low and simmer until water is absorbed and rice is soft, about 50 minutes.
Oil or line with parchment a 10 by 15 by 1 inch baking tray or, use a round
tray. Spread rice mixture evenly over the tray and pack down with a spatula
or spoon.

Topping: Warm mustard seeds and 1 teaspoon of the toasted sesame oil in a
large nonstick pan over moderate heat. Cover and cook until seeds sputter
and turn gray. Add fennel and stirfry for 23 minutes. Add One fourth cup of the
stock or water and cook until it evaporates.

Add bell peppers, artichokes, thyme, dill, and remaining One fourth cup of stock
or water. Cook until liquid evaporates. Sprinkle with capers.

Preheat oven to 375 degrees F. In a food processor, combine tofu, arrowroot
powder or cornstarch, water, miso, lemon juice, or vinegar, remaining 2
teaspoons of toasted sesame oil; process until smooth. Salt and pepper to
taste.

Pour tofu mixture into artichoke mixture and combine gently. Spread evenly
over the rice. Bake 45 to 50 minutes, or until topping is firm and browned.
Cool 10 minutes before slicing. VEGAN

Per Serving: 296 CAL.; 15G PROT.; 9G FAT (27 % CFF) ; 37G CARB.; 0
CHOL.;140 MG SOD.; 6G FIBER. Posted to Digest eatlf.v097.n209 by "Tina D.
Bell" tdbell@altair.csustan.edu on Aug 18, 1997