Wonderful millet vegetable balls
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Wonderful millet vegetable balls
  Vegetarian    Vegetables  
Last updated 6/12/2012 12:51:28 AM. Recipe ID 13059. Report a problem with this recipe.
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      Title: Wonderful millet vegetable balls
 Categories: Main dish, Vegetarian
      Yield: 1 Servings
 
      2 c  Millet;cooked, cold*
           -about 3/4 cup uncooked
    1/2 c  Hazelnut (filbert)flour; OR-
    1/2 c  Almonds; ground or other
           -ground nuts
      2 tb Arrowroot powder;-OR-
      2 tb -unbleached flour;or kamut
           -flour

MMMMM-------------------REMAINING INGREDIENTS------------------------
      2 tb Oil, natural; up to 3 tbsp
      1 c  Onions; chopped
      1 c  Brocolli; chopped small -OR-
      1 c  -asparagus; chopped small
      1 c  Carrots; chopped small
      1 c  Mushrooms; up to 1 1/2 cups
           -chopped
      1 c  Celery; chopped small -OR-
      1 c  -Bell pepper; chopped small
    1/2 c  Olives, black; chopped
           -or green olives; chopped
      2 ea Garlic cloves; minced
      2 ea Vegetable bouillon cubes
      2 ts Tamari soy sauce; up to 3 ts
           -or miso
      2 tb Parsley, fresh; chopped
           -up to 3 Tbsp
      1 ts Dill weed
      1 ts Paprika
    1/2 ts Majoram
    1/2 ts Thyme

MMMMM--------------------------OPTIONAL-------------------------------
    1/4 ts Sea salt; especially if
           -unsalted vegetable bouillon
           -is used
    1/2 c  Almonds; roasted at home
           -chopped
 
  * to cook millet, use 2 1/2 cups water per 1 cup dry millet. It does
  not usually need prewashing. Cook 40-55 minutes and use as a
  substitute for rice  in rice dishes. This is one of the best grains,
  high in vitamins and very alkaline.
  
  Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot
  powder (or substitute flours) together. Heat the oil and saute the
  onions, brocolli and carrots until semi-tender. Add the other
  vegetables and saute another 1-2 minutes more. Break up the bouillon
  cubes in the stir fry and mix them well with everything else. Remove
  the saute from heat and mix it well with the millet-flour mixture.
  Roll it into balls, using 1/8 - 1/4 cup for each ball. Bake the balls
  at 400F for 18-22 minutes until hot and toasted for a wonderful
  flavour.
  
  Serve with Arrowroot sauce, Mushroom Gravy, Vegetarian Gravy or
  Toasted Cashew or Sesame Sauce. Incredibly delicious!
  
  The 1/8 cup balls may be stir fried in a lightly oiled frying pan and
  served as "meat balls" with spaghetti and tomato sauce or they may be
  eaten plain or serve as suggested above. Cold leftover balls keep 4-6
  days refrigerated. They are terrific for lunches and snacks - a
  wonderful protein  and vitamin lift. MAKES: 2-4 dozen
  
  VARIATIONS: Rice or Quinoa Vegetable Balls: Instead of millet, brown
  rice may be used. Cook 7/8 cup rice in 2 1/4 cups water so that the
  rice is very tender. For Quinoa Vegetable Balls, cook 1 1/8 cups
  quinoa in only 2 cups water so that the grain will be less tender
  than usual. Measure 2 cups of the cold cooked grain before using in
  the recipe. Other grains may also be used. Experiment with kasha,
  buckwheat, pot barley, bulgur or other whole grains.
  
  Millet, Rice or Quinoa Vegetable Burgers Prepare the Wonderful Millet
  Vegetable Balls (or the grain you are using as above) and use 1/2 to
  3/4 cup of mixture for each burger. Lightly coat the burger with
  whole wheat, kamut or spelt flour. Grill them for 4-5 minutes on each
  side on medium-high heat in a skillet or on a griddle. serve with
  natural ketchup, mustard, pickle and a bun if desired.
  
  Tofu Vegetable balls or Burgers Prepare the Wonderful Millet
  Vegetables (above) except use 1 lb of regular tofu, crumbled instead
  of the millet.
  
  T.V.P. Vegetable Balls or Burgers Prepare the Wonderful Millet
  Vegetable Balls (above) but in place of the millet use 1 cup
  texturized vegetable protein (T.V.P.) or texturized soy protein
  soaked in 7/8 cup boiling water for 10 minutes or until the T.V.P.
  expands and softens.
  




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Recipe ID 13059 (Apr 03, 2005)

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