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Four-Grain Burrito with Tofu

Servings: 6


2 tablespoons olive oil
1 1/2 cups finely chopped white onion
1 1/2 cups finely chopped leek
3 cups finely chopped carrot
1 cup finely chopped celery
1 cup finely chopped red pepper
1 cup diced mushroom
4 cloves garlic, smashed and chopped
2 teaspoons cumin
2 teaspoons coriander seed
1 stick cinnamon, or 1 teaspoon cinnamon
1 tablespoon hot chili powder, Mexican style
Salt and Fresh cracked pepper
1 cup black turtle beans, presoaked four hours
3 cups vegetable stock, divided
1 cup basmati, brown or medium long rice
1 cup lentils, brown
1/2 cup barley
2 cups chopped red tomato
1/2 cup golden or dark raisins
4 packages firm, well-drained premium tofu cut into 1/4 inch cubes
6 large flour tortillas
1/2 cup (2 ounces) Wisconsin cheese of choice: pepato, white cheddar, smoked gouda or asiago, shredded
Shredded lettuce

Cooking Directions:

Heat a 3 to 4-quart pan to warm. Add the olive oil. Heat for two minutes. Add next six ingredients. Cook for five minutes, stirring frequently, over medium heat. Add the spices and beans. Add half the vegetable stock and cook, covered, for five minutes over low heat. Add the rice. Cover and cook another five minutes. Add the lentils and barley. Cook five minutes. Salt and pepper to taste. Add the rest of the liquid and cook slowly until all the grains are moist and past al dente. Add tomato, raisins and tofu. Depending on your taste, you can remove the lid, reduce the filling to dry or medium dry. Re-season and add more or less of any herb, spice or grain.

Warm tortillas in the oven or on a griddle. Place about 1/2 cup of stuffing, one tablespoon of cheese and 2 tablespoons of shredded lettuce on each tortilla. Fold as a letter and roll. Cut on an angle and serve with fruit or vegetable salsa, guacamole, homemade sour cream or even a light barbecue sauce. A simple vinaigrette tossed salad is an excellent accompaniment.

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