Sometimes the easiest dishes are the most satisfying, especially when you are pressed for time but don’t wish to sacrifice flavor or nutrients. Take these deliciously nutty baked millet and brown rice patties with creamy tahini and salty tamari sauce. With hardly any ingredients at all, they need little adornment to satisfy the palate and appetite. I’ve always maintained that millet is an under-appreciated grain, and there is no reason for that. It’s always a staple in my pantry, along with the more popular grains such as rice, quinoa and oats.
Notes: I would not recommend using soy sauce in place of the tamari in this recipe. Tamari usually contains little or no grains and is much less salty than soy sauce. Usually made as a byproduct of miso paste, it’s thicker and richer than most soy sauce with less of a harsh bite. Depending on the brand of soy sauce you may have in your kitchen, it might not even be fermented and sometimes contains corn syrup and preservatives. Once you have tried tamari sauce, there is no going back after experiencing its more subtle essence.
These do not have to be baked, as they make a delightful and nourishing grain side just as is. If you have the time though, baking them adds a nice outer crunchy layer and brings out the natural nuttiness of the grains. I served them with refried beans and they would also go nicely with a side salad. Because of the protein in the grains and tahini, they would also make a pleasant and balanced light meal along with some thick tomato sauce or salsa.
|Millet and Brown Rice Patties with Tahini and Tamari|
|Recipe by Lisa Turner
Published on September 25, 2015
Easy, hearty and nourishing baked grain patties seasoned with tahini and tamari
Makes 10 to 12 patties
Other millet recipes to enjoy from Lisa’s Kitchen:
Indian-Style Millet with Browned Onions and Green Beans
Northeast African Millet Patties
Millet and Chickpea Flour Crêpes with Spinach
Red Lentil, Chickpea and Millet Patties
On the top of the reading stack: Vegetarian Comfort Foods: The Happy Healthy Gut Guide to Delicious Plant-Based Cooking
Audio Accompaniment: Steve Roach