Enjoy the perfect blend of savory herbs, millet, and juicy tomatoes in this wholesome and flavorful dish. Easy to make and satisfyingly delicious!
Preparation
5
min
Cooking
30
min
Portion
4
Ingredients
- 250 ml (1 cup) water
- 125 ml (½ cup) millet, uncooked and rinsed
- 4 large tomatoes
- 1 slice of dry bread (gluten-free, if necessary)
- 15 ml (1 tbsp) finely grated Parmesan cheese
- 5 ml (1 tsp) olive oil
- 60 ml (¼ cup) fresh basil or 15 ml (1 tbsp) dried basil
- 15 ml (1 tbsp) dried oregano
- Salt and pepper, to taste
- Balsamic Vinegar, to drizzle
Preparation
- Preheat the oven to 200°C (400°F). Place the rack in the center of the oven. Line a baking sheet with aluminum foil or a silicone mat.
- In a small saucepan, bring water and millet to a boil. Cover and simmer over low heat for about 25 minutes.
- In the meantime, cut off the tops of the tomatoes horizontally to remove the stalks, save for later. Cut a thin slice at the base of each tomato to keep them stable. Scoop out the tomato flesh with a paring knife. Place the tomatoes face up on the baking sheet. Roast the tomatoes for 15 minutes. Set aside.
- While the tomatoes and millet are baking, in a small bowl, finely crumble the bread and stir in the Parmesan cheese. Set aside.
- When the millet is cooked, add the olive oil and herbs and season with salt and pepper to taste. Stir to combine.
- Stuff each tomato with about 30 mL (2 tbsp) of the millet mixture.
- Garnish tomatoes with breadcrumbs. Broil for 2 minutes or until breadcrumbs are lightly browned.
- Place the tops of the tomatoes on top and drizzle with balsamic vinegar.
- Serve as a side dish to meat or fish, for example.
Notes
Registered Dietitian Nutritionist
