Millet Amaranth Buddha Bowls

Imagine a rice bowl in a classic Asian style, but with a risotto-like mixture of millet and amaranth as the base. Justin Cucci, the head chef at Vital Root Restaurant in Denver, puts a large amount of vegetables and tofu on the grains, and then drizzles them with a silky tahini sauce.For wine: dry but aromatic white wine, such as Gewurztraminer VML 2014 (Russian River Valley; $ 24). The aroma of sesame and tahini is combined with floral and spicy aromas of wine; the memorable mineral character and appetizing mass of Gewurz go well with tofu. --Sara Schneider
Prepare the cereal: In a medium saucepan, bring the millet, amaranth, stock, curry powder, and olive oil to a boil. Cover, reduce the heat to a simmer and cook, stirring occasionally, until tender, 20-25 minutes. Add salt and set aside for at least 5 minutes.Meanwhile, start filling: preheat the oven to 375 degrees. Place tofu with soy sauce and canola oil on a small pan with sides. Bake, turning once, until golden around the edges, about 20 minutes. Place the cabbage and broccoli in separate steaming baskets in a saucepan with 1/2 inch of water and set aside, covered (use only pots of water if you don't have steaming baskets).Prepare the miso sauce: In a medium bowl, whisk the sauce ingredients with 3/4 cup water until smooth. Set aside.About 5 minutes before serving, bring the cabbage and broccoli to a boil over high heat. Reduce the heat to medium and cook until the vegetables are bright green and gently crisp, 3 to 5 minutes. Drain the water.Pour each vegetable into a medium bowl. Add 1 tsp sesame oil and 1/4 tsp salt to the cabbage and stir to coat. Add 2 tsp sesame oil, 1/4 tsp salt, and sesame seeds to the broccoli; stir to coat. Sprinkle avocado with paprika and remaining 1/4 tsp salt.Spoon the grains into 4 or 5 wide bowls. Add tofu, kale, and broccoli to each individual serving and toss with a slice of avocado. Add about 1/4 cup of the sauce to each bowl. Sprinkle the bowls with pine nuts and chopped basil, and top with basil sprigs. Serve more sauce on the side.* Find millet, amaranth, and miso at well-stocked grocery stores and natural food stores, and grains at the local market. bobsredmill.com .