Basic Moist-Style Millet

use this cooking method when you need the tiny grains to stick together
makes about 4 cups

1 cup Millet, well rinsed & very well drained (honestly I often skip this step)
3 1/4 cup water or stock
1/2 tsp sea salt

Toast
millet over medium heat in an ungreased, cast iron skillet. Stirring frequently until slightly fragrant but not brown. When it has reached the proper level of toastiness it will start to skitter around the pan. Remove from heat.

Bring liquid and salt to a boil. Stir in millet. Return to boil, cover, reduce heat and simmer for 25-30 minutes - or until all the liquid is absorbed.

Pan-crisped Millet Vegetable Cakes

"Outrageously Good" from Crescent Dragonwagon's 'The Passionate Vegetarian'

Preheat oven to 350

Grate with the grate blade of your food processor:

1 small or 1/2 large raw beet

1 carrot

Add to a large bowl with:

3 cups Basic Moist Style Millet

Process with the S blade of your food processor, until very smooth:

1/2 cup canned baby butter beans or navy beans, rinsed and very well drained

2 Tbsp tahini

3-5 cloves of garlic, peeled and split

Juice of 1 lemon

1 Tbsp Nama Shoyu or tamari (wheat free for the Clean Diet)

Salt and pepper to taste


Mix well into the millet, beets and carrots.

Form mixture into patties 3 1/2-4 inches wide, and about 1 1/2 inches thick.


Cook:
Spray a large skillet with oil and heat over medium-high heat. add cakes, lower heat and cook for 8-9 minutes before gently flipping them. Let cook on the second side for about 6 minutes.


Accompaniments:
You can serve these as you would a traditional burger. They have such a pretty pink color that I like to serve them on their own with a side of greens (perhaps sauteed beet green), mixed veggies or a salad.