Millet is a healthy whole grain.
2 jars of roasted red peppers, with liquid
1/2 cup olive oil
2 cloves garlic, chopped
3 Tbl red wine vinegar
2 tsp smoked paprika
3/ tsp salt
1/4 cup packed fresh parsley leaves
Chickpea Millet Cakes:
2 Tbl Olive oil, divided
1 yellow onion, chopped
1 large carrot, peeled and finely chopped
3 cloves garlic, minced
2 tsp curry powder
1/3 cup nutritional yeast
3 /12 cups vegetable broth
1 cup millet
1 can chickpeas, drained and mashed
Directions for the Sauce: Combine the peppers and the liquid, oil, garlic, vinegar, paprika and salt in blender. Cover and blend until smooth, 1 minute. Add parsley and pulse just until chopped but not pureed.
Directions for cakes: Heat 1 Tbl oil in large saucepan over medium heat. Add the onions and carrot and cook until the carrot is tender, 4 to 5 minutes. Add garlic and curry powder, cook for 1 minute. Add nutritional yeast and broth and bring to a boil over high heat. Add millet and return to a void. Reduce heat to low, cover, and simmer gently until millet is tender, 20 to 25 minutes. Uncover and stir until millet is soft and breaks up a little like risotto. Remove from heat. Mix in chickpeas and allow to cool for 15 minutes. Make into patties and chill overnight so they will stay together. Heat a little oil in a fry pan and until browned on both sides.
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