Wonderful Millet Vegetable Balls
Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.
Yield
12 servingsPrep
55 minCook
40 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
millet
cooked, cold*, about 3/4 cup uncooked |
|
| ½ | cup |
all-purpose flour
hazelnut, or |
|
| ½ | cup |
almonds
ground or other, ground nuts |
|
| 2 | tablespoons |
arrowroot flour
or-, 2 tb unbleached flour,or kamut, flour |
|
| Remaining ingredients | |||
| 2 | tablespoons |
vegetable oil
natural, up to 3 tbsp |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
broccoli florets
small, or |
|
| 1 | cup |
asparagus
small |
|
| 1 | cup |
carrots
small |
|
| 1 | cup |
mushrooms
up to 1 1/2 cups, chopped |
*
|
| 1 | cup |
celery
chopped small -or- |
|
| 1 | cup |
sweet red bell peppers
chopped small |
|
| ½ | cup |
olives
black, chopped, or green olives, chopped |
*
|
| 2 |
garlic cloves
|
*
|
|
| 2 |
vegetable stock cubes
|
*
|
|
| 2 | teaspoons |
soy sauce, tamari
up to 3 ts or miso |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped, up to 3 tbsp |
|
| 1 | teaspoon |
dill weed
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| optional | |||
| ¼ | teaspoon |
sea salt
especially if, unsalted vegetable bouillon, is used |
|
| ½ | cup |
almonds
roasted at home, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
millet
cooked, cold*, about 3/4 cup uncooked |
|
| 118 | ml |
all-purpose flour
hazelnut, or |
|
| 118 | ml |
almonds
ground or other, ground nuts |
|
| 3E+1 | ml |
arrowroot flour
or-, 2 tb unbleached flour,or kamut, flour |
|
| Remaining ingredients | |||
| 3E+1 | ml |
vegetable oil
natural, up to 3 tbsp |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
broccoli florets
small, or |
|
| 237 | ml |
asparagus
small |
|
| 237 | ml |
carrots
small |
|
| 237 | ml |
mushrooms
up to 1 1/2 cups, chopped |
*
|
| 237 | ml |
celery
chopped small -or- |
|
| 237 | ml |
sweet red bell peppers
chopped small |
|
| 118 | ml |
olives
black, chopped, or green olives, chopped |
*
|
| 2 | each |
garlic cloves
|
*
|
| 2 | each |
vegetable stock cubes
|
*
|
| 1E+1 | ml |
soy sauce, tamari
up to 3 ts or miso |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped, up to 3 tbsp |
|
| 5 | ml |
dill weed
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
thyme
|
*
|
| optional | |||
| 1.3 | ml |
sea salt
especially if, unsalted vegetable bouillon, is used |
|
| 118 | ml |
almonds
roasted at home, chopped |
*
|
Directions
To cook millet, use 2½ cups water per 1 cup dry millet. It does not usually need prewashing.
Cook 40 to 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 sauté the onions, brocolli and carrots until semi-tender. Add the other vegetables and sauté another 1 to 2 minutes more.
Break up the bouillon cubes in the stir fry and mix them well with everything else.
Remove the sauté from heat and mix it well with the millet-flour mixture. Roll it into balls, using ⅛ to ¼ cup for each ball.
Bake the balls at 400℉ (200℃) for 18 to 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 ⅛ 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 to 6 days refrigerated.
They are terrific for lunches and snacks - a wonderful protein and vitamin lift.
MAKES: 2 to 4 dozen
VARIATIONS:
Rice Vegetable Balls:
Instead of millet, brown rice may be used. Cook ⅞ cup rice in 2¼ cups water so that the rice is very tender.
Quinoa Vegetable Balls:
Cook 1 ⅛ 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 ½ to ¾ cup of mixture for each burger.
Lightly coat the burger with whole wheat, kamut or spelt flour.
Grill them for 4 to 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 ⅞ cup boiling water for 10 minutes or until the T. V. P. expands and softens.
