RECIPESJANUARY 27, 2014

millet is the new quinoa. try this millet + chickpea cake recipe

I’m sure you eat and cook with quinoa on the regular – but what about millet? Millet has an almost identical nutrition makeup at quinoa – containing all nine essential amino acids, fiber, and protein – but it does not enjoy the same level of popularity. The (bad) joke I always tell at my cooking classes is that millet’s publicist isn’t nearly as good as quinoa’s. Like quinoa, millet is a ‘pseudo-grain.’ It cooks like a grain, but is actually a seed making it a relatively good source of protein as well as a low-glycemic food.

Millet cooks at a 1:3 water ratio and cooks up creamier and less granule than quinoa or rice. It has a nutty taste that works well in savory or sweet dishes. The consistency is comparable to thick mashed potatoes, grits, or polenta. It has a naturally ‘sticky’ texture so it lends itself well to a making individual cakes to serve up as a vegetarian main or side dish. I also like using millet for creamy porridge recipes “>like this one

This is a pretty versatile recipe – feel free to substitute different beans (white, black, kidney, aduki) or greens (spinach, kale, chard). If you have fresh herbs lying around – throw them in the mix, too. I have baked or fried these cakes – so do whatever you prefer. They make great leftovers for convenient lunches or dinners.

Baked Millet + Chickpea Cakes

Ingredients:

½ cups millet, rinsed
1 cup cooked chickpeas, mashed
1 cup fresh baby arugula or spinach, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil + extra for drizzling
½ teaspoon sea salt
fresh ground pepper

Procedure:

Preheat oven to 400.

Bring 1 ½ cups water to a boil. Add millet, reduce to a simmer, and cover for 30 minutes. Add chickpeas, arugula, lemon, olive oil, salt and pepper. Stir to fully combine ingredients and adjust seasonings to taste.

The mixture should resemble thick mashed potatoes. Once cool enough to handle, use a ¼ cup to form patties. Arrange them on a parchment lined baking sheet.

Drizzle a little olive oil over patties. Bake for 12 minutes. Flip patties and cook an additional 8 minutes.

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