Ingredients

Ingredients

Ingredients

• 2 cups water or vegetable stock
• 2/3 cup millet (rinsed & 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, & diced- say that 5 x fast! A chuckle is good 4 your digestion...)
• 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 Braggs Liquid Aminos
• 2 T freshly chopped parsley
• 1 T balsamic vinegar
• 1 t hot pepper sauce (can leave this one out if you wish)
• 2 T cornmeal

Method

• In a medium saucepan, add water/stock and bring to a boil.
• Add 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.