Baked Millet Croquettes
Serves 6
- 1 tablespoon safflower or sesame oil
- 1 cup millet
- 3 cups water
- 1/2 teaspoon salt
- 1/2 small onion, finely chopped
- 3/4 lb fresh spinach
- 1/8 teaspoon chili powder
- 1 teaspoon fresh dillweed or 1/2 teaspoon dried
- 1/3 cup whole wheat flour
- 1/3 cup walnuts or pecans
Preheat oven to 375°F. Heat oil in a large saucepan and add millet. Stir for 3 minutes until millet gives off a nutlike fragrance. Add water and salt. Bring to a boil, reduce heat to medium and cook for 20 minutes or until liquid is absorbed. Meanwhile, thoroughly wash spinach and place immediately in a hot skillet. Cover and steam over medium heat until spinach wilts. Remove spinach, drain, and finely chop. When millet is ready, stir in spinach and remaining ingredients. When cool enough to handle, form millet mixture into golf-ball sized croquettes. Place on an oiled cookie sheet and bake for 20 minutes. Serve warm with your favorite sauce or creamy salad dressing.
