Moroccan Millet This pilaf is great as a one-dish meal or served with a fresh green salad. Peppers, especially red peppers, are among our best source of vitamin C and the protective group of phytochemicals known as carotenoids. Millet and chickpeas are a good source of the yellow vitamins riboflavin and folate. Yield: 6 Servings Ingredients • 2 tbsp. coconut or olive oil or organic canola or safflower oil • 1 each, large red and green bell pepper, sliced into strips • 1 large onion, sliced into half-moons • 2 tbsp. crushed garlic • ½ tsp. salt • 1 tsp. ground cumin • ½ tsp. ground cinnamon • ¼ tsp. ground turmeric • ¼ tsp. ground ginger • 1/8 tsp. ground cayenne • 1 ½ cups millet • 3 cups GF vegetable stock* • 1 ¼ cups drained cooked chickpeas or a 15 oz. can • ¼ cup raisins or chopped GF dates • ¼ cup sunflower seeds, pumpkin seeds or pine nuts (optional) Salt and pepper to taste Preparation • Place 1 tbsp. of the oil in a large roasting pan. Add the peppers, onion, garlic, paprika and salt. Toss until everything is evenly coated with the oil and well combined. • Place in a preheated 450 degree F oven to roast for 20 minutes, stirring 2 or 3 times during the cooking cycle. • Remove the vegetables from the oven and allow them to cool until safe to handle; then chop them coarsely. • Meanwhile, heat the remaining tablespoon of oil in a large saucepan. Add the cumin, cinnamon, turmeric, ginger and cayenne. Stir over medium-heat until the spices are uniform in color and well combined, about 30 seconds. • Add the millet and stir quickly to coat, about 1 minute. • Immediately pour in the vegetable stock and bring to a boil. Reduce the heat, cover and cook the millet until all the liquid is absorbed, about 20 minutes. • Place the millet in a large bowl and fluff with a fork. • Add the roasted vegetables, chickpeas, raisins and optional seeds. Season with salt and pepper to taste. Toss gently and serve. Author Note: Choose a low-sodium gluten-free vegetable stock or broth. Nutritional Analysis 1 serving Calories (kcal) 369 Carbohydrates (g) 63 Dietary Fiber (g) 10 Fat (g) 8 Protein (g) 12 Iron (g) 3.8 Calcium (mg) 57 Sodium (mg) 1763