Millet Vegetable Appetizers
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Ingredients
- 2 cups of cooked millet, cold
- ½ cup of hazelnut flour or ground almonds
- 2 tablespoons arrowroot powder
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 cup of broccoli or asparagus, chopped small
- 1 cup of carrots, chopped small
- 1 ½ cups chopped mushrooms
- 1 cup of celery or bell pepper, shopped small
- ½ cup chopped black olives
- 2 cloves of garlic, minced
- 2 vegetable bouillon cubes
- 3 teaspoons tamari
- 4 teaspoons chopped parsley
- 1 teaspoon dill
- 1 teaspoon paprika
- ½ teaspoon Celtic Sea Salt
- ½ cup of roasted almonds, chopped
Instructions
- Mix the first three ingredients separately. Heat the oil and saute the onions, broccoli and carrots until semi-tender. Add the other vegetables and saute 2 minutes more. Add all the remaining ingredients and saute for 2 minutes more. Break up the bouillon cubes in the stir-fry and mix them well with everything else. Remove the saute from the heat and mix it well with the millet-flour mixture. Roll it into balls. Bake the balls at 400 degrees for 20 minutes until hot and toasted. Serve with vegetable gravy.
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