Savory Millet Cakes
Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free.
Millet is so versatile, it can be used in main dishes and desserts. It has a delicate nutty flavor and, depending on how it is cooked, a texture that can be crunchy or soft. I think the flavor complements winter squashes particularly well, making it a perfect grain for this time of year.
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1 cup millet
- 1 clove garlic, minced
- 3 1/2 cups water
- 1/2 teaspoon sea salt
- 6 mushrooms, finely chopped
- 1/3 cup grated Parmesan cheese
- 1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons mustard
Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in Parmesan, thyme, lemon zest, salt, mustard and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
With dampened hands, shape the millet mixture into 12 cakes or patties.
Coat a large frying pan with olive oil and heat over medium heat. Add millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more.