posted by Julie Rieve 06-01-102 4:31 PM
Macy's San Diego cooking class
Millet Tamale Timbale
4 cobs of corn, kernels removed
1 bunch sliced green onions
1 diced red bell pepper
14.5 oz. can fire roasted diced tomatoes
4 oz diced green chilies
2 Tbls cumin
2 tsp Mexican seasoning
1 tsp red pepper flakes
4 cups broth
2 cups millet uncooked rinsed and drained
cilantro for garnish
Heat olive oil in large saute pan. Add onions, bell pepper and corn and saute for several minutes on medium. Add canned tomatoes, chilies spices and broth. Bring to boil. Add millet cover and reduce heat to simmer. Cook 20 minutes or until soft.
Press mixture into timbale forms or other small serving size containers, turn out onto plate and serve with cilantro garnish.
Could also just serve in a big bowl and self serve such as for a Southwest buffet.