Millet and Brown Rice Patties with Tahini and Tamari

Ingredients:

1 cup uncooked millet
1/2 cup uncooked brown rice
3 cups water
1 1/2 teaspoons celery seed
2 shallots or 1 onion, finely chopped
3 tablespoons tamari sauce
1/2 cup tahini

Instructions:

Thoroughly rinse the millet and rice. Soak for 8 hours or overnight in a medium saucepan in 3 cups of water.

Add the celery seed and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed — about 35 to 40 minutes. Quickly stir in the shallot or onion during the last 10 minutes of cooking time. Remove from heat and let sit for about 10 minutes.

Fluff with a fork and stir in the tamari and tahini. Taste for seasoning and add more tamari if desired. At this point, you can serve as is, or you can shape the mixture into patties, like I did here.

To bake, line a baking sheet with parchment paper and preheat an oven to 425°. Shape the mixture into 1 1/2 inch patties, transferring to the baking sheet as you go. If the mixture is too dry, add a bit of olive oil. If it is too moist, sprinkle in a bit of chickpea flour.

Bake for 15 minutes, gently flip, and bake for another 10 to 15 minutes until golden brown.

Makes 10 to 12 patties