Ingredients

• 1/2 cup millet
• 2 cups vegetable stock or water
• 3/4 teaspoon sea salt, preferably iodized
• 1/4 cup chopped red onion
• 1/4 cup chopped carrots
• 1/4 cup chopped basil
• 1 cup chopped mushrooms
• 1 clove garlic, chopped
• 1/2 teaspoon Italian seasoning
• 2 tablespoons extra-virgin olive oil or perilla oil
• 1 pastured or omega-3 egg, beaten
• 1 tablespoon coconut flour

Directions

1. n a large dry saucepan, toast the millet over medium heat for about 5 minutes, stirring or shaking frequently, until golden brown and fragrant. Do not burn. Slowly add the vegetable stock and salt, being careful not to get burned from the rising steam. Stir and bring to boil. Lower the heat to simmer, cover the pan, and cook for about 15 minutes, until all the water is absorbed.

2. Remove from the heat and let stand covered for 10 minutes, then fluff with a fork. Meanwhile, place the onion, carrots, basil, mushrooms, garlic, and Italian seasoning in a food processor fitted with the S-blade and pulse into fine pieces.

3. Place 1 tablespoon of the oil in a large skillet over medium heat, add the vegetable mixture, and sauté for 3 to 4, minutes, until tender. Transfer to a large bowl. Wipe the skillet clean with a paper towel. Add the millet, beaten egg, and coconut flour to the mixing bowl. Stir to combine and thicken.

4. With greased hands, form the mixture into 2-inch balls, and then press down with the palm of your hand to form into 12 patties. Add the remaining 1 tablespoon oil to the skillet. Add the patties and sauté over medium heat for 5 minutes per side. Drain on a paper-towel-covered plate before serving.

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