| | CRUST |
| 2/3 | c | Millet |
| 1 | c | Short-grained brown rice |
| 1/3 | c | Wild rice |
| 3 1/3 | c | Vegetable broth or water |
| | TOPPING |
| 1 | ts | Mustard seeds |
| 1 | tb | Toasted sesame oil |
| 3 | c | Chopped fennel bulbs (2 medium) |
| 3 | tb | Minced fennel fronds |
| 1/2 | c | Vegetable stock or water |
| 2 1/4 | c | Roasted and diced red bell peppers (3 medium) |
| 1 | cn | (15 oz) diced artichoke bottoms, drained, rinsed and diced, or 5 large artichokes |
| 1 | tb | Chopped fresh thyme ( 1 tsp. dried) |
| 1 | tb | Chopped fresh dill (1 tsp. dried) |
| 2 | tb | Capers |
| 1 | lb | Firm tofu drained |
| 2 1/2 | tb | Arrowroot powder; or cornstarch |
| 2/3 | c | Water |
| 1 1/2 | tb | Light miso |
| 2 | tb | Umeboshi plum vinegar or lemon juice |
| | GARNISH |
| | Roasted red bell pepper in five pointed star |
