You may serve this flavourful dish with a side of brown rice or potatoes, even though the celery hearts make a satisfying meal by themselves. Serves four.
You may serve this flavourful dish with a side of brown rice or potatoes, even though the celery hearts make a satisfying meal by themselves.
4 large bunches celery
1 bunch spinach, chopped
1 bunch parsley, chopped
1 Tbsp (15 ml) water
1 Tbsp (15 ml ) extra-virgin olive oil
2 Tbsp (30 ml) millet
1/4 tsp (1/2 ml) each ground nutmeg, coriander, onion powder and marjoram
1/2 clove garlic, minced
1 tsp (5 ml) nutritional yeast
1/2 tsp (2 ml) herbal salt
1 free-range egg
1 cup (250 ml) Parmesan cheese, grated (optional)
Cut off the tops of each bunch of celery, leaving the bottom 6" (15 cm) called the hearts (save the rest of the celery for another dish). Wash carefully between the stalks. In a pot, place celery hearts and half cover the pieces with water; simmer for 15 to 20 minutes or until tender.
To make the filling, heat water, oil, spinach and parsley in a saucepan until spinach starts to wilt. Add millet and simmer for five more minutes. Remove from stove and let cool. Add herbs, garlic, nutritional yeast and herbal salt. Season to taste with herbal salt. Add egg and mix well.
Preheat oven to 350°F (180°C). Remove celery hearts from pot, open each heart and stuff filling in between the stalks. Close hearts and wind round with thread. Place in greased baking dish and sprinkle with Parmesan (if desired). Bake in the oven for 15 minutes. Serve warm. Serves four.
Source: alive #236, June 2002