Rosemary Millet Cakes with Sun-Dried Tomatoes Recipe

By BobLongo

Ingredients

• 5 Tablespoons olive oil
• 2 garlic cloves, peeled and finely chopped
• 2 Tablespoons finely chopped fresh rosemary
• 1-1/2 cups chicken stock or reduced-sodium canned chicken broth
• 1-1/2 teaspoons salt
• 2/3 cup millet, available in health-food stores and some supermarkets, rinsed
• 2 large eggs
• 8 oil-packed sun-dried tomatoes (16 halves), drained and coarsely chopped
• Freshly ground pepper

Details

Servings 1
Adapted from homecooking.about.com

Preparation

Step 1

In a medium saucepan over low heat, warm 2 tablespoons of the olive oil. Add the garlic and cook uncovered, stirring occasionally without browning, for 3 minutes. Add the rosemary and cook, stirring, for 1 minute. Add the stock and salt and bring to a simmer. Stir in the millet, cover and adjust the heat to low. Cook undisturbed until the millet has absorbed all the liquid and is tender, about 25 minutes.

Remove from the heat and let stand, covered, for 5 minutes. Cool to room temperature. The millet can be prepared up to a day in advance. Cover tightly and refrigerate. Return to room temperature before using.

In a food processor, combine half the millet and the eggs and process until smooth. Stir the puree into the remaining whole millet. Fold in the sun-dried tomatoes and season generously with pepper. Form the mixture into eight 2-1/2-inch cakes.

In a large skillet over medium-heat, warm the remaining 3 tablespoons olive oil until very hot (but not smoking). Gently set the cakes in the oil. Lower the heat slightly and cook, turning once, until crisp and golden brown on both sides, about 10 minutes total.

Yield: 8 cakes, serving 4

Author's Note: Formed into 4 slightly larger cakes (about 3-1/2 inches in diameter), the millet mixtue can be fried up into wonderful veggie burgers. Top each with a slice of Provolone cheese, if desired, and let it melt, before serving on toasted sesame seed buns.