This month I’m all about millet. A small yellow grain, millet is the unsung hero of the ancient grain world. Not only is it one of the very oldest cultivated grains, it is also one of the most nutritious, delicious & flexible of cooking grains. Yet few people have ever eaten it.

Millet hasn’t enjoyed the fashionable resurgence that quinoa has, yet it has so many fantastic qualities tucked inside. It is naturally gluten-free, a great source of protein, high in fiber, iron, B vitamins & particularly high in magnesium.

Flexibility? Well, let’s see. It can be used in baking, cookies & breads, as a substitute for rice or couscous-style. It has the fabulous quality of becoming thick and creamy like polenta the more you cook it, therefore it can be molded into such dishes as Broccoli & Kale Millet Croquettes – need I say more? You can buy organic, non-GMO millet for half the price of quinoa — sometimes not being fashionable has its benefits!

Millet has a slightly sweet, mild & mellow nut-like taste. As fall fast approaches, this is definitely a warming grain that will be a highlight on your table. I chose Broccoli & Kale Millet Croquettes for this week’s recipe for good reason: you will see the endless cooking possibilities that this great grain has to offer as you prepare the different steps. So try it today!

Broccoli & Kale Millet Croquettes
Serves 4

Ingredients

• 2 Tbs olive oil plus extra for pan frying
• 2 garlic cloves, crushed
• 1/2 – 1 tsp fresh or dried chilli flakes
• 3-5 Tbs parsley, chopped, separated
• 1/2 tsp salt
• Freshly ground black pepper
• 1 cup millet
• 3 cups vegetable or chicken stock plus extra water as needed
• 1 cup broccoli, florets & stems, finely chopped
• 3 cups kales, finely chopped
• 2 spring onions, finely chopped

Directions

1. In a medium saucepan over medium heat, add olive oil, garlic, chilli, 1-2 tablespoons parsley, salt and pepper and cook for 1 minute.
2. Add millet and toast, stirring for 3 minute until its turns a shade darker.*
3. Add stock and bring to a boil, reduce to simmer, cover and cook for 10-15mins, stir occasionally.
4. Add kale and broccoli; leave uncovered, stirring, for 10 minutes – at this point the millet is starting to turn into a thick, creamy consistency like polenta – stir often, the water should be almost all absorbed. Taste for seasoning and to make sure the millet is fully cooked: it should be soft with no excess water. If it needs a little longer, return lid to saucepan, turn off heat and let sit for another 10 minutes.
5. Add 2-3 tablespoons parsley and spring onions – the millet is cooked, tastes amazing & yes, you could eat it just like this with a little parmesan, yum! Or continue on to make the croquettes:

Croquettes

Spread the millet on a half sheet baking pan & cool 10 minutes then put in fridge for 30 minutes, until cool – this can be done a day or two in advance, it needs to be cool to stick together!

Roll millet mixture into golf size balls & press flat.

Pan fry in a tablespoon or two of olive oil until golden on either side & serve with Tahini & Dill sauce. **

Tahini & Dill Sauce

Ingedients

• 6 Tbs water
• 4 Tbs tahini
• 2 Tbs olive oil
• 1/2 – 1 Tbs balsamic vinegar
• Juice 1 lemon
• 1 garlic clove – chopped
• 1/2 tsp salt & paprika
• 3 Tbs-1cup dill – depending on how much you love dill.

Directions

Put all ingredients except dill into blender or small food processor & blend til smooth add dill & pulse until finely chopped.  Drizzle over croquettes & serve

Notes from Karina

*Millet benefits from toasting to enhance the flavors, not essential but tastes better.

**If you have children & are playing “hide the veggie in the burger,” this would work a treat: add a little cheese & turn the croquette into a burger or smother in tomato & basil sauce like meatballs.

Download this recipe now!

Let me know how you liked it!

— Karina