[recipe] grain and veggie patties

[Guest guest]

I was just cleaning out my emails and found

this recipe that our member Anna James sent

to me a while back. She intended to post it to

the whole list, and I forgot to pass it along.

....better late than never....

 

~PT~

 

grain and veggie patties

 

2 cups water or vegetable stock

2/3 cup millet, rinsed, and drained

1/3 cup quinoa, rinsed, and drained

1/2 t. salt

1/2 t. dried basil

1/4 t. dried oregano

1/4 t. dried thyme

1/8 t. freshly ground black pepper

1/2 cup raw almonds

1/2 cup raw sunflower seeds

3/4 cup red onion, finely diced

1 T. olive oil, plus additional for oiling cookie sheet

1/2 cup baby bella mushrooms (or other mushrooms of choice), roughly

chopped

1/3 cup carrot, finely diced

1/3 cup celery, finely diced

1/3 cup red pepper, destemmed, deseeded, and diced

1 T. garlic, minced

1 cup spinach or Swiss chard, triple washed, patted dry, and roughly

chopped

3 T. quinoa flour or brown rice flour

2 T. tamari, soy sauce, or Bragg Liquid Aminos

2 T. freshly chopped parsley

1 T. balsamic vinegar

1 t. hot pepper sauce

2 T. 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 18-20 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 3-5

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 25-30 minutes or until lightly browned. Serve the patties

plain or with your choice of condiments. Yield: 6 patties

 

Anna