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Ancient Grain And Vegetable Patties Recipe - Cooking Index

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Ancient Grain And Vegetable Patties

Courses: Main Course, Vegetarian
Serves: 6 people

Recipe Ingredients

2 cups 474mlWater = (or vegetable stock)
2/3 cup 157mlMillet - rinsed, drained
1/3 cup 78mlQuinoa - rinsed, drained
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlDried basil
1/4 teaspoon 1.3mlDried oregano
1/4 teaspoon 1.3mlDried thyme
1/8 teaspoon 0.6mlFreshly-ground black pepper
1/2 cup 46g / 1.6ozRaw almonds
1/2 cup 55g / 1.9ozRaw sunflower seeds
3/4 cup 46g / 1.6ozRed onion - finely diced
1 tablespoon 15mlOlive oil - plus additional for oiling cookie sheet
1/2 cup 73g / 2.6ozBaby bella mushrooms - roughly chopped = (or other mushrooms of choice)
1/3 cup 36g / 1.3ozFinely-diced carrot
1/3 cup 36g / 1.3ozFinely-diced celery
1/3 cup 48g / 1.7ozDiced seeded red pepper
1 tablespoon 15mlMinced garlic
1 cup 237mlSpinach or Swiss chard - triple washed,
  Patted dry, and roughly chopped
3 tablespoons 45mlQuinoa flour = (or brown rice flour)
2 tablespoons 30mlTamari = (or soy sauce or Bragg Liquid Aminos)
2 tablespoons 30mlFreshly-chopped parsley
1 tablespoon 15mlBalsamic vinegar
1 teaspoon 5mlHot pepper sauce
2 tablespoons 30mlCornmeal

Recipe Instructions

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.

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