Ancient Grain And Vegetable Patties

Recipe Ingredients

2 cups	474ml	Water = (or vegetable stock)
2/3 cup	157ml	Millet - rinsed, drained
1/3 cup	78ml	Quinoa - rinsed, drained
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	46g / 1.6oz	Raw almonds
1/2 cup	55g / 1.9oz	Raw sunflower seeds
3/4 cup	46g / 1.6oz	Red onion - finely diced
1 tablespoon	15ml	Olive oil - plus additional for oiling cookie sheet
1/2 cup	73g / 2.6oz	Baby bella mushrooms - roughly chopped = (or other mushrooms of choice)
1/3 cup	36g / 1.3oz	Finely-diced carrot
1/3 cup	36g / 1.3oz	Finely-diced celery
1/3 cup	48g / 1.7oz	Diced seeded red pepper
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Spinach or Swiss chard - triple washed,
		Patted dry, and roughly chopped
3 tablespoons	45ml	Quinoa flour = (or brown rice flour)
2 tablespoons	30ml	Tamari = (or soy sauce or Bragg Liquid Aminos)
2 tablespoons	30ml	Freshly-chopped parsley
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Hot pepper sauce
2 tablespoons	30ml	Cornmeal

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.

Source:
"The Vegan Chef at http://www.veganchef.com"

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