Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c -- water
1/2 c Millet
1 tb Canola or safflower oil
1 Celery rib -- with leaves,
-finely chopped
1 md Onion -- finely chopped
4 sl Bread, whole wheat -- torn
-into large pieces
2 c Walnuts
1 c Parsley, fresh -- chopped
1/2 c Basil, fresh -- coarsely
-chopped OR
2 ts Basil, dried
2 tb Thyme, fresh -- chopped OR
1 t Thyme, dried
3 tb Tamari
1/4 ts Pepper
1 md Carrot -- grated
1 1/3 c Herbed Bread Crumbs (see
-recipe)
Walnut halves or parsley
-sprigs, for garnish
In a medium saucepan, bring the water to a boil over
medium-high heat. Stir in the millet, cover, reduce
the heat, and simmer until the water is absorbed, 20
to 30 minutes. (The millet must be freshly cooked and
still warm to form the patties).
Meanwhile, heat the oil in a large frying pan over
medium-high heat. Add the celery and onion and cook,
until softened, about 6 minutes. Transfer to a large
bowl.
In a food preocessor fitted with the metal blade,
combine the bread, walnuts, parsley, basil, thyme and
tamari and process until coarsely chopped. Add to the
onion/celery mixture.
Add the cooked millet to the onion mixture, along
with the grated carrot, and stir to mix.
Preheat the oven to 400 degrees. Lightly oil a baking
sheet.
Shape the warm millet mixture into 2-inch patties
(about 1/2 cup) to serve as a main dish or 1-inch
patties (about 1/8) cup for an appetizer. Roll each
patty in the Herbed Bread Crumbs, patting to make the
crumbs adhere, and put on the baking sheet. Bake until
lightly browned, 20 to 30 minutes.
Arrange the patties on a serving platter and garnish
each one with a walnut half or a sprig of parsley.
