Grain And Vegetable Patties

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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 freshly ground black pepper

1/2 cup raw almonds

1/2 cup raw sunflower seeds

3/4 cup red onion, finely diced

1 tablespoon olive oil plus additional for oiling cookie sheet

1/2 cup baby bella mushrooms, roughly chopped

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, triple washed, patted dry, roughly chopped

3 tablespoons quinoa flour, wheat flour or brown rice flour

2 tablespoons tamari or soy sauce or Bragg Liquid Aminos

2 tablespoons freshly chopped parsley

1 tablespoon balsamic vinegar

1 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.