logo
​
​
MILLET CAKES WITH PARMESAN AND SUN-DRIED TOMATOES
4 to 6 servings

Serve with Wilted Tender Greens and a Fried Egg as a vegetarian entrée. The millet mixture can be prepared up to 2 days in advance.

Blot with paper towels:

  • ¼ cup diced oil-packed sun-dried tomatoes

Heat in a large skillet or large wide saucepan over medium heat:

  • 2 tablespoons olive oil

Add and cook for 1 minute:

  • ¼ cup finely chopped onion

Add and cook, stirring, over medium heat until the onion and millet are golden, about 4 minutes:

  • ⅓ cup millet
  • ⅓ cup white rice

Add and cook until fragrant, about 30 seconds:

  • 1 garlic clove, minced

Add the sun-dried tomatoes along with:

  • 2 cups chicken or vegetable stock or broth

Bring to a boil, then reduce the heat to medium-low, cover, and cook until the liquid is absorbed and the millet is soft, 25 to 30 minutes. Uncover and stir to break up the grains. Let cool slightly. Add:

  • ¼ cup grated Parmesan
  • 2 large eggs, beaten

Stir until well blended. Dampen your hands with cold water and shape ⅓-cup portions of the millet mixture into small patties about 3 inches in diameter and ½ inch thick. Place on a platter and refrigerate until thoroughly chilled, for 1 hour.

Heat in a large nonstick skillet until hot:

  • 1 tablespoon olive or vegetable oil

Fry the millet cakes until browned on the first side, about 4 minutes. Turn and brown the other side.

Grains