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Ingredients

•     Crust:
• 2/3 c. millet
• 1 c. short-grained brown rice
• 1/3 c. wild rice
• 3 1/3 c. vegetable broth or possibly water Topping:
• 1 tsp mustard seed
• 1 Tbsp. toasted sesame oil
• 3 c. fennel bulbs minced (2 medium)
• 3 Tbsp. fennel fronds chopped
• 1/2 c. vegetable stock or possibly water
• 2 1/4 c. red bell peppers (3 medium) roasted and diced
• 15 ounce artichoke bottoms liquid removed,rinsed,diced or possibly 5 large artichokes cooked and diced
• 1 Tbsp. minced fresh thyme (1 teaspoon dry)
• 1 Tbsp. minced fresh dill (1 teaspoon dry)
• 2 Tbsp. capers
• 1 lb hard tofu liquid removed
• 2 1/2 Tbsp. arrowroot pwdr or possibly cornstarch
• 2/3 c. water
• 1 1/2 Tbsp. light miso
• 2 Tbsp. Umeboshi plum vinegar or possibly lemon juice Garnish:
•     roasted red bell pepper cut in five pointed star

Description

Crust: Toast Millet In Heavy Saucepan Over Moderate Heat Till Darkened. Add In Brown Rice, Wild Rice, Stock Or Possibly Water; Bring To A Boil. Reduce Heat To Low And Simmer Till…

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