Millet Croquettes

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1/2 cup raw millet, soaked 7-24 hours
1 1/2 cups water
1/2 small onion, finely chopped
1 small carrot, grated
2-3 tablespoons parsley, chopped
3 tablespoons grated Parmesan    cheese
1 tablespoon soy sauce or 1/2    teaspoon sea salt (I prefer the salt)
butter and olive oil for sauteeing

Bring millet and water and a dash of salt, to a boil. Cover and turn heat to low, gently simmering for 20-25 minutes, until millet is tender and water is absorbed.
Add the onion, carrot, parsley, Parmesan cheese, and additional salt to the hot millet, stirring thoroughly to break up the millet grains, creating a mashed potatoes consistency.
Then use one of the methods below:

1. Easiest method: Heat butter and olive oil in a non-stick skillet over medium heat. Drop a mound of millet mixture into the pan and using your fingers and the spoon, carefully mold the mound into a patty shape. Repeat for each patty. Saute 3-4 minutes per side or until golden and crisp.


2. Healthier (by not using a non-stick pan) and prettier (better shaped patties), but a bit more work: When cool enough to handle, shape millet mixture into patties, and dust both sides of each patty with flour. If the mixture is just too moist and sticky to get into patties, add some more Parmesan cheese or even flour to it. Saute patties in hot butter and oil til crisp and golden.

Makes 7-8 small patties

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Hot Breakfast Millet is a great way to start the day. You can make the millet any consistency you like, from soupy to thick. I like mine cooked a little longer so it's thick, but a little experimentation will help you discover your preferences.

Hot Breakfast Millet

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1/2 cup raw millet, soaked 7-24 hours
1 1/2 cups water (or more, if    necessary)
1/4 teaspoon sea salt
1 tablespoon butter
fresh or frozen bite-sized fruit, such as    berries, bananas, apples, pears
drizzle of agave nectar or pure maple    syrup (optional)

Bring millet, water and butter, if using, to a boil. Turn heat to low, cover, and simmer for 20-25 minutes or until millet is tender and of the consistency you desire for a hot cereal. Top with fruit and drizzle with agave nectar or maple syrup, if using. If your fruit is frozen, add it to the pot the last few minutes of cooking.
2 servings

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Maple Pecan Millet is really more of an idea than a complete recipe. I threw this together one afternoon when I was hungry and the husband's chips and cookies were starting to hold an appeal. Knowing I needed to cook something quick but not having any grain "on the soak", millet was the obvious choice as it's in least need of soaking.

I was pleasantly surprised at how this turned out, but I realize some may feel it needs additional flavorings. Cinnamon, nutmeg, and/or allspice would be good contenders. Some, too, might like more sweet potato.

Maple Pecan Millet

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1/3 cup raw millet, soaked 7-24 hours
1 cup + 2 tablespoons water
1 medium sweet potato, peeled and     rough-chopped
1 tablespoon butter
1/2 teaspoon sea salt
drizzle of pure maple syrup
chopped pecans

Bring first 5 ingredients to a boil, cover and turn heat to lowest setting. Let simmer gently for 25 minutes or until water is absorbed. Remove from heat and let steam-finish, covered, for 5-10 minutes.
Stir thoroughly to incorporate sweet potato pieces, mashing with the back of the spoon. Add maple syrup and chopped pecans to taste.
Top servings with additional chopped pecans and maple syrup, if desired.
4 servings as a side dish

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Maple Millet Cakes are simply an adaptation to the Maple Pecan Millet recipe above. Per my usual routine, leftover millet is made into patties and fried in the skillet. But these guys turned out to be so spectacular, I had to give them their own space here.

With maple syrup, they're great at breakfast; without the syrup, they work as a side with dinner.

Maple Millet Cakes

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2 cups leftover cooked millet and
    sweet potato
3-4 tablespoons buttermilk (yogurt
    will work)
sea salt to taste
whole wheat flour for dredging
coconut oil (deodorized) for frying

Mix together leftover millet/sweet potato, buttermilk, and any necessary salt, using just enough buttermilk so that the millet will stick together in patties. Form into 6 patties. Dredge patties in whole wheat flour.
Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden.
Serve with butter and real maple syrup.