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1
Crust: Toast millet in heavy saucepan over moderate heat till darkened.
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2
Add in brown rice, wild rice, stock or possibly water; bring to a boil.
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3
Reduce heat to low and simmer till water is absorbed and rice is soft, about 50 min.
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4
Oil or possibly line with parchment a 10 by 15 by 1 inch baking tray or possibly, use a round tray.
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5
Spread rice mix proportionately over the tray and pack down with a spatula or possibly spoon.
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6
Topping: Hot mustard seeds and 1 tsp.
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7
of the toasted sesame oil in a large nonstick pan over moderate heat.
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8
Cover and cook till seeds sputter and turn gray.
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9
Add in fennel and stir-fry for 2-3 min.
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10
Add in 1/4 c. of the stock or possibly water and cook till it evaporates.
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11
Add in bell peppers, artichokes, thyme, dill, and remaining 1/4 c. of stock or possibly water.
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12
Cook till liquid evaporates.
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13
Sprinkle with capers.
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14
Preheat oven to 375 degrees F. In a food processor, combine tofu, arrowroot pwdr or possibly cornstarch, water, miso, lemon juice, or possibly vinegar, remaining 2 tsp.
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15
of toasted sesame oil; process till smooth.
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16
Salt and pepper to taste.
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17
Pour tofu mix into artichoke mix and combine gently.
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18
Spread proportionately over the rice.
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19
Bake 45 to 50 min, or possibly till topping is hard and browned.
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20
Cold 10 min before slicing.
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21
VEGAN
