Wednesday, October 5, 2011

Gargantuan Grain Junket: Part Trois

The junket presses on!  About a month ago, I found a "What else can you do with couscous?" blurb in BHG.  That is the inspiration for today's station...except scratch the couscous and sub millet.  Like many grains, millet is versatile--it can apparently be popped (like popcorn), porridge-ized (think oatmeal or even risotto), or just plain cooked.  The whole popped millet thing is still blowing my mind (I have not tried it as I am still in a state of disbelief).  Hey readers, have you ever popped millet?  I wanna know!

So I cooked up this millet all regular-like and then went crazy from there.  I bring you:

Millet Patties with Roasted Tomato Salad
A real breeze and a great use of a cast iron skillet.

10 oz grape tomatoes
1 small red onion, chunked and separated
4 tbsp olive oil, divided
1 cup millet, rinsed
2 eggs
1 tsp Italian seasoning blend
3 handfuls of baby spinach

Preheat oven to 350 degrees.  Coat tomatoes and onion with 1 tbsp olive oil. Spread evenly on baking sheet and roast for 30 min, stirring half way through.

Boil 2 cups of water.  Add millet, lower heat and simmer for 15-20 min or until all liquid is absorbed.  Transfer to a large bowl. 

Heat 3 tbsp oil in large skillet.

Beat eggs.  Combine eggs, Italian seasoning, and millet until millet is well coated.  Salt & pepper to taste.  Form the mixture into thick patties using 1/4 cup measuring scoop (careful it's hot).  Pan fry the patties until golden brown, about 3-5 min on each side.  Drain on paper towels.

When tomatoes and onion are done, transfer to a bowl and add in the spinach.  Toss so the spinach is evenly coated with oil, adding more oil as necessary.  Salt and pepper to taste.

Serve the Roasted Tomato Salad on top of the Millet Patties with your favorite glass of wine and some good tunes in the background.

Sounds Om Om Good.

In other news, our friends came over the other day and handed us a bean adorned with googly eyes.  "Wow, that's a cute bean," I said.  "Yes, a kidney bean," my friend said.  "Neat," I thought to myself, "you came all the way over here to hand me a dried bean."  "It's the size of Baby Stout," my friend said.  I proceeded to squeal, clap, and jump up and down.  Leggo my eggo, she's preggo!


  1. I have a challenge for you Jen, my chef extraordinaire! I stopped in Au Bon Pain cafe at the hospital this evening. They had roasted eggplant soup, and it's vegetarian! It is delicious. Think you can find a recipe and make it?

    Love you!

  2. Jen, I love your blog. It's the next best thing to talking to you. Keep up the good recipes. Can't wait to see what you do next. Maybe the roasted eggplant soup your mom mentioned? Holly