Rice-Millet Patties

These two healthy whole grains compliment each other well with the walnuts and seasonings contributing to it’s special flavor and texture.  They are good with ketchup, or for fancier fair a nice rich gravy.  They freeze well.    Keep precooked rice and millet frozen in one-cup amounts to shorten the actual prep time for making dishes that require cooked grains.  For gluten-free use garbanzo flour and gluten-free bread crumbs.

Rice-Millet Patties

Print Recipe

If you are entertaining, overlap the patties part way  in a covered casserole dish, then heat them for about 20 minutes in a 350 degree oven while cooking the gravy on the stove top.  Just before serving, pour the gravy over the patties.

Servings

1 1/2 dozen (3 tbs each)

Servings 1 1/2 dozen (3 tbs each)

Rice-Millet Patties Print Recipe If you are entertaining, overlap the patties part way  in a covered casserole dish, then heat them for about 20 minutes in a 350 degree oven while cooking the gravy on the stove top.  Just before serving, pour the gravy over the patties. Servings 1 1/2 dozen (3 tbs each) Servings 1 1/2 dozen (3 tbs each)

Ingredients

Dry Ingredients:

• 1 cup cooked brown rice --the wild, red and brown rice mix works well, also
• 1 cup cooked millet
• 1 cup ground walnuts
• 1/2 cup dry whole-wheat bread crumbs
• 1/2 cup garbanzo flour *--stir before measuring
• 1/2 teas sage
• 1/2 teas marjoram
• 1/2 teas salt **

Wet Ingredients:

• 2/3 cup plain non dairy milk
• 1/2 cup minced onion
• 2 tbsp low-sodium soy sauce

Instructions

1. Combine all the dry ingredients. They come together best if the millet is soft (if cold, microwave it briefly).
2. Mix the soy sauce with the milk.
3. Add the onions and liquids to the rice mixture, mixing well.
4. If you are eating them plain, you may prefer the flavor of frying. I usually serve them with gravy and the baking method works great for that.

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   To fry, form into patties, and fry lightly in small amount of oil.

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   To bake, heat oven to 400°. Form patties and place on a cookie sheet lined with sprayed parchment paper, then lightly spray the patties.

   Bake for 10-12 minutes, turn them over and bake an additional 10 minutes. Just until they are firm to the touch--you do not want them to dry out.

Recipe Notes

*You may substitute regular whole-wheat flour in place of the garbanzo flour.

**When I cook my grains I use 1/4 teaspoon salt for each cup of uncooked grain.  If you do not do this, you might want to add a little more to the recipe.

The rice-millet combination has the best texture and flavor, but this recipe may also be made with two cups millet or two cups brown rice instead of one cup of each.