Ingredients
2 c water or vegetable stock
2/3 c millet (rinsed and drained)
1/3 c quinoa (rinsed and dried)
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp thyme
1/8 tsp black pepper (freshly ground)
1/2 c almonds (raw)
1/2 c sunflower seeds (raw)
3/4 c red onion (finely diced)
1 tbsp olive oil (plus additional for oiling cookie sheet)
1/2 c shiitake mushrooms (roughly chopped)
1/3 c carrot (finely diced)
1/3 c celery (finely diced)
1/3 c red pepper (destemmed, deseeded, and diced)
1 tbsp garlic (minced)
1 c spinach or Swiss Chard (triple washed, patted dry, and roughly chopped)
3 tbsp quinoa flour (or brown rice flour)
2 tbsp Bragg’s liquid aminos
2 tbsp parsley (freshly chopped)
1 tbsp balsamic vinegar
1 tsp hot peper sauce
2 tbsp cornmeal
Directions
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.
