I knew that these were going to be good when I tasted a little bit before letting the mixture cool, and it was better than some of the best risottos I've ever had. It was slightly lemony, slightly cheesy, comforting, and absolutely amazing. After I made it into cakes, though, it was even better. The slightly crispy outside of the cake was perfect with the smooth interior. They take a while to make, but there's very little hands-on time. And hey, if you just can't find the time to wait for the mixture to cool to make the cakes, then at least enjoy a nice millet "risotto".
Millet cakes (adapted from Culinary in the
2 Tbsp olive oil, divided
1/2 small onion, chopped
2 garlic cloves, minced
1/2 cup millet
1 3/4 cup chicken or veggie broth
1/4 cup freshly shredded parmesan
1/4 cup grated zucchini
1/4 cup grated carrot
zest of 1 lemon
pepper to taste
Heat 1 Tbsp oil over medium heat in a medium saucepan. Add the onion and saute until tender. Then stir in the garlic and millet, and cook an additional minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 20 min. Stir in remaining ingredients, and let simmer uncovered for 10 min, stirring occasionally. Then remove the pot from the heat, cover, and let stand for 10 min. If you want a risotto-like dish, stop here and enjoy.
To make the cakes, remove the lid of the pot and let the mixture cool for 30 min. Once it's cool enough to handle, form it into 6 patties (about 1/2" thick), and refrigerate them for at least 20 min. Then heat the remaining oil over medium heat in a large skillet. Cook millet cakes until nicely browned (about 5 min on each side). Serves 3.