Grain And Vegetable Patties

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Looks like hard work but it isn't and they are well

worth the effort put into them.

 

Grain And Vegetable Patties

 

2 cups water or vegetable stock

2/3 cup millet, rinsed, drained

1/3 cup quinoa,rinsed, drained

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

1/2 cup raw or toasted almonds

1/2 cup raw or toasted sunflower seeds

3/4 cup onion, finely diced

1 tablespoon olive oil plus additional for oiling

cookie sheet

1/2 cup baby bella or regular mushrooms, roughly

chopped or other mushrooms of choice

1/3 cup finely diced carrot

1/3 cup finely diced celery

1/3 cup diced seeded red pepper

1 tablespoon minced garlic

1 cup spinach or Swiss chard, washed, dried and

chopped

3 tablespoons white flour or quinoa flour or brown

rice flour

2 tablespoons tamari or soy sauce or Bragg Liquid

Aminos

2 tablespoons freshly chopped parsley or cilantro

1 tablespoon balsamic vinegar or rice vinegar

1 or more teaspoon hot pepper sauce

2 tablespoons cornmeal

 

In a medium saucepan, place the water, and bring to a

boil. Add the millet, quinoa, salt, basil, oregano,

thyme, and pepper, stir to combine, and return the

mixture to a boil. Cover the saucepan, reduce the heat

to low, and simmer the grains for 18 to 20 minutes or

until all of the water has been absorbed. Remove the

saucepan from the heat and set aside to cool.

Meanwhile, in a dry non-stick skillet, place the

almonds and sunflower seeds and cook them over medium

heat for 3 to 5 minutes or until lightly toasted and

fragrant. Transfer them to a small bowl to cool.

In the same skillet, saute the red onion in the olive

oil for 3 minutes to soften. Add the mushrooms,

carrot, celery, and red pepper, and continue to saute

an additional 5 minutes or until the vegetables are

crisp tender. Add the garlic and saute an additional 1

minute. Remove the skillet from the heat.

Transfer the slightly-cooled grains to a medium bowl.

Finely chop the toasted almonds and sunflower seeds

and add them to the cooked grains. Add the sauteed

vegetable mixture, along with the remaining

ingredients except the cornmeal, and stir well to

combine.

Using a little olive oil, lightly oil (or mist with

oil) a non-stick cookie sheet and set aside. Place the

cornmeal on a small plate. Using a 1/2-cup measuring

cup, portion the grain-vegetable mixture into 6

patties. Dust the patties on all sides with the

cornmeal and place them on the prepared cookie sheet.

Bake at 350 degrees for 25 to 30 minutes or until

lightly browned. Serve the patties plain or with your

choice of condiments. Yields 6 patties.

 

 

 

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