This is a really simple wholesome recipe. It is an absolute favorite of Jude’s, and a great way to satisfy that need for something crispy and flavorful. This goes into the category of super toddler food. To me these are better than French fries, but to use my husband’s affectionate words I’m “not a normal person.” Nevertheless, these are delicious and tasty. I am doing this tutorial style just to show you how easy it is and I’ll follow with the written recipe.
Cut up some spring onions and garlic scapes (I didn’t have garlic scapes when I took the pictures but they are a really nice to use in this recipe).
Cut up some carrots. Use sweet little baby carrots from your garden if you have them. We got a nice bunch in our CSA order a couple of weeks ago, but these are not those obviously.
Measure 1 cup of millet.
Toast in the pan by heating the grains over medium heat for about 5 minutes while stirring almost constantly. When the millet begins to smell nutty, they are toasted.
Slowly pour 1 cup of water down the side of your pot. If you just dump the water, be ready for a surprise. This is a place to practice mindfulness. Then add 3 more cups of water.
Add your cut up carrots, onions and garlic scapes, turn the heat up to high and bring to a boil.
Reduce heat to low and cover. Continue to cook for 15 minutes or until all the water is absorbed.
When the millet is cooked, transfer to a square dish to cool. Place in refrigerator. Wait at least 3 hours to pan fry.
Cut into ¼ inch thick rectangles or squares. Place the millet cakes into a skillet that is coated with olive oil. Don’t add too much oil or the millet will be mushy instead of crispy. Heat on medium heat with a splatter guard for 5-7 minutes on each side. You want the cakes to turn golden brown. Sprinkle salt on the cakes and serve! YUM!!!
I don’t have a good picture of the cooked millet cakes because we seem to eat them too fast. But here is one from a while back without vegetables and served up with another fav...sauteed purple cabbage. Jude didn't mind...
Pan fried millet with spring carrots, onions, and garlic scapes
What you need:
1 cup of millet
½ cup of diced spring carrots
1 spring onion diced
2 garlic scapes diced
4 cups of water
3-4 T of olive oil
Salt to taste
What you need to do:
Toast millet in medium saucepan over medium heat while stirring constantly for about 5 minutes or until the millet smells nutty. Slowly add 1 cup of water to the pot by pouring it down the side of the pot. Add the other 3 cups of water and the carrots, onions, and garlic scapes. Bring to a boil. Reduce heat to low and cover. Continue to cook for 15 minutes or until all the water is absorbed. Transfer cooked millet and vegetables to shallow dish and cool in the refrigerator for at least 3 hours. Cut the millet into squares or rectangles. Coat a skillet with olive oil and place on stove over medium heat. Place the millet squares in the heated oil and cook for 5-7 minutes on each side until golden brown. Salt to taste and serve warm. Enjoy!