Millet and Brown Rice Patties with Tahini and Tamari

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 Print this recipe 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

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

Red Lentil, Chickpea and Millet Patties

We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.

Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.

However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.

A new favorite, these burgers would please even your most carnivorous friends.

It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.

I didn't actually build a burger with them though. I served them on homemade whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.

Red Lentil, Chickpea and Millet Patties

Recipe by Lisa Turner Published on February 4, 2015 Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado. Makes 9 to 10 patties

Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Pumpkin Burgers
Chickpea Quinoa Vegetable Burgers

On the top of the reading stack: Food and Drink Magazine

Audio accompaniment: Robert Rich

Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: 4 Years by Origami Sound

Pinto and Green Bean Fry with Millet

In my opinion, millet is an under-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous but is packed with more nutrients and flavor. Here it comes together in a simple and zesty Mexican-style stir-fry that is well-balanced with the addition of pinto beans, crunchy green beans and sweet corn.

You may also consider using quinoa in place of the millet though I found the texture of the cooked millet worked quite well in this dish. The spicing and technique could be used for any combination of vegetables and grains that one fancies to serve as a substantial side.

Pinto and Green Bean Fry with Millet

Recipe by Lisa Turner Cuisine: Mexican Published on May 30, 2014 Simple, zesty and hearty chili-seasoned pinto bean, green bean, corn and millet stir-fry Print this recipe Ingredients: 1/3 cup dried pinto beans (1 cup cooked) 1/3 cup millet 2 tablespoons olive oil 3 to 4 green onions, trimmed and thinly sliced 1 clove garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn, fresh or frozen 1 teaspoon chili powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the pinto beans and soak in enough water to cover for 8 hours or overnight. At the same time, rinse the millet and soak in 2/3 cup of water. Drain the pinto beans and rinse. Transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, bring the millet to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the oil in a large skillet over medium heat. When hot, add the green onions, garlic and jalapeños, and stir for a minute. Add the green beans and stir for 4 minutes until they begin to soften. Add the corn, stir for another few minutes, then add the spices and stir to coat the vegetables. Now add the tomatoes to the pan and simmer for a few minutes until the tomato is softened. Stir in the pinto beans and millet and cook for another few minutes until the tomatoes are thickened and everything is heated throughout. Stir often. Season with salt and pepper and serve hot or warm. Makes 4 to 5 servings

More millet recipes you may enjoy:
Northeast African Millet Patties
Spicy Curried Millet and Vegetable Soup
Indian-Style Millet

On the top of the reading stack: stacks of recipes

Audio Accompaniment: Nicolas Bacher

Spicy Curried Millet and Vegetable Soup

Any combination of vegetables can be used in this nourishing and spicy curried millet and vegetable soup. I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavors have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.

Spicy Curried Millet and Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Originally published on July 11, 2007 Warming, wholesome and nourishing millet and vegetable soup with curry spices Print this recipe Ingredients: 1 cup uncooked millet 3 tablespoons olive oil 1 large onion, chopped 2 stalks celery, chopped 2 carrots, sliced 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, minced or grated 7 cups water or vegetable stock 2 teaspoons celery seed 2 to 4 fresh green or red chilies, finely chopped 1 1/2 cups broccoli stems and florets, chopped 1 large tomato, chopped 6 to 8 button mushrooms, chopped 1 tablespoon curry powder 1 teaspoon ground cumin 1 tablespoon ground coriander 1/2 teaspoon cayenne 1 teaspoon turmeric 2 teaspoons dried basil 1 teaspoon dried thyme 1 cup fresh or frozen peas 5 tablespoons tamari (soy) sauce 2 teaspoons sea salt, or to taste fresh cracked black pepper to taste juice from 2 limes (2 tablespoons) handful of fresh parsley, chopped Instructions: Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside. In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes. Add the millet, chilies, broccoli stems, tomato, mushrooms, spices and herbs. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked. Now add the broccoli florets, tamari, salt, black pepper, and peas. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning. Serve hot and garnish each bowl with a scattering of chopped fresh parsley. Makes 6 to 8 servings

Chipotle Black Bean, Millet and Quinoa Burritos

I am always up for a culinary challenge and so I eagerly accepted an offer to try a few products from Snazzy Gourmet. The idea was to test a small sample of their offerings, come up with a recipe using some or all of the goods I received and write a short review of the products.

If Snazzy Gourmet were a local store I'm sure it would be on my list of rounds often. It would be quite the sight to see shelves and shelves stocked with their selection of almost 500 natural and organic foods — olive oils, vinegars, pastas, sauces, soups, grains, spices and seasonings, jams, snacks, and all kinds of other products. Like the name implies, all their items are top-quality gourmet products from high-end food companies, and usually with a pretty snazzy design too. Unable to browse the aisles filled with glamourous bottles, jars and packages of goodness, I miss out on that sensuous experience cooks always enjoy when physically surrounded by objects of culinary inspiration, but it's an online store and all of those tempting foods are just a click away.

The complimentary samples I received were a package of Gluten Free Santa Fe Pilaf, a jar of Urban Accents Mesa Rosa Chipotle - Southwestern Smoky Blend and a bottle of B.R Cohn Organic California Extra Virgin Olive Oil. I was quite satisfied with all three of the products and incorporated each one into the dish that I created.

The Santa Fe Pilaf is a mixture of seasoned quinoa, millet, black beans and dehydrated vegetables. I always cook with dried legumes and I was pleasantly surprised how delicious the pilaf mixture that included the dehydrated ingredients turned out. The seasoning was well-balanced and in 25 minutes you have a balanced pot of protein and starches.

The Mesa Rosa Chipotle Southwestern Smoky blend was particularly appealing to my spicy palate. I used it even before incorporating it into my dish. It adds a nice spicy kick to sauces, marinades, salad dressings, eggs, soups and any other types of foods or dishes that benefit from the unique smoky kick of chipotle.

The B.R Cohn olive oil has a light refreshing flavour that makes it especially suited for salads, vegetables, dips and sauces or even as a dipping oil for your favorite crusty breads.

Now for my recipe where I really got a chance to evaluate the goods. As you can imagine, the selection of products that I used for my dish are perfectly suited to Mexican cuisine though all three products could be used to inspire a multitude of culinary creations.

Chipotle Black Bean, Millet and Quinoa Burritos

Recipe by Lisa Turner Cuisine: Mexican Published on September 11, 2012 Spicy and filling burritos stuffed with a seasoned black bean, quinoa and millet pilaf and covered with a chipotle sour cream sauce Print this recipe Filling: 1 250 g package gluten-free Santa Fe Pilaf 3 cups vegetable stock or water 2 - 4 dried chipotle peppers 1/2 oz (14 g) dried mushrooms 1/3 cup sun-dried tomatoes 2 tablespoons olive oil 1 large onion, finely chopped 2 - 3 fresh red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon cayenne 8 oz (225 g) fresh white mushrooms, sliced 2 medium tomatoes, partially seeded and chopped 3/4 cup black olives, pitted and chopped 1 firm ripe avocado, diced olive oil juice from 1 lime 1 tablespoon tamari sauce (optional) 1 1/2 teaspoons chipotle spice blend, or to taste 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Begin by preparing the Santa Fe Pilaf blend. Bring 3 cups of vegetable stock or water to a boil in a medium saucepan, pour in the contents of the package, reduce the heat to low, cover, and simmer for 25 minutes or until the liquid is absorbed. Remove from heat and let stand uncovered for 5 minutes. Fluff with a fork and transfer to a large bowl and let cool. Meanwhile, in separate bowl soak the dried chipotle peppers, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop each separately, taking care to finely chop the chipotle peppers. Heat the olive oil in a large skillet over medium heat. When hot, add the onion and stir for 10 minutes or until softened. Now add the red chilies, spices and chopped chipotle peppers. Stir for 1 minute. Turn up the heat slightly and add the fresh mushrooms to the pan. Stir for 8 minutes or until the mushrooms have begun to soften and turn brown. Add the chopped dried mushrooms and sun-dried tomatoes, stir for another minute or so. and remove from the heat. Add the contents of the skillet to the cooked pilaf. Add the tomatoes, olives, avocados, lime juice, tamari sauce if using, chipotle spice blend, salt and pepper, and gently toss to combine. Taste for seasoning and for texture, and add olive oil or more chipotle spice blend, salt or pepper as desired. Chipotle sour cream sauce: 1 1/2 cups sour cream or plain whole fat yogurt juice from 1 fresh lime 1/2 teaspoon of chipotle spice blend, or to taste sea salt and fresh ground black pepper to taste (optional) You will also need: 15 or more 7-inch flour or corn tortillas 1 cup fresh grated sharp Cheddar cheese (optional) 2 - 3 jalapeños, seeded and sliced into rounds Assembly: Make the chipotle sour cream sauce by whisking together the sour cream, lime juice and chipotle spice blend in a small bowl. Whisk in salt and pepper to taste if desired. To assemble the burritos, scoop a few generous tablespoons of the pilaf mixture into the middle of a tortilla, sprinkle some of the grated Cheddar cheese over the filling if using, and wrap. Continue until you have the number of desired burritos. Serve with chipotle sour cream sauce and garnished with jalapeño rounds. Refrigerate leftover burrito filling for up to 3 days. Makes 8 servings Notes: The measures presented here are approximate and easily adjusted to suit your preferences and serving needs. You can halve the recipe for a more manageable portion or double it if you are serving a crowd. Tone down the heat or turn it up a notch or two. Include other ingredients in your wraps, such as fresh lettuce, corn, cucumber or whatever else strikes your fancy. The dried chipotle peppers, dried mushrooms and sun-dried tomatoes may be considered optional. Warm the tortillas before filling if desired. And finally, a word of caution: be VERY careful with dried chipotle peppers if you are using them. They are HOT, so you want to be sparing with them, especially when you are including other spices, as I did for this recipe.

GIVEAWAY: And now a treat for my readers. Snazzy gourmet is willing to send all three of the products I used in my dish to a random winner. All you need to do is leave a comment on this post, perhaps with a suggestion of what you might make with some or all of the products I received. If you enjoy my blog, please do visit and like my facebook page. Please note the contest is only open to residents of the US and Canada. If you do not have a blog, please leave your email address along with your comment so I can contact you should you be the lucky winner. The contest will run until September 30th and I will choose a random winner the day after the contest ends.

UPDATE: Congratulations to Val of More than Burnt Toast. She is the lucky random winner of the draw!

I received complimentary samples from Snazzy Gourmet for review. The opinions and recipe published here are my own.

Mexican-Style Black Bean and Millet Salad

One of the oldest grains known to be cultivated by humans, millet is a staple food in many parts of Eurasia as well as in Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, containing nearly 15% protein, high amounts of fiber, iron, magnesium, phosphorous and potassium minerals, B-complex vitamins including niacin, thiamin, and riboflavin, and the essential amino acid methionine. Non-glutenous and non-acid-forming, millet is also one of the most easily digestible and least allergenic of grains.


But to the modern cook, the main appeals of millet are its warm buttery and slightly nutty taste and a soft porous texture that easily absorbs spicy or astringent flavors. These qualities make it a perfect complement to citrus and fresh tomatoes, and a welcome and healthy addition to zesty summer salads. This simple Mexican-style black bean salad loaded with tomatoes and vegetables and tossed with a spicy lemon-balsamic vinaigrette is a delicious way to incorporate millet into a complete, healthy and colorful summer meal.

Mexican-Style Black Bean and Millet Salad

Recipe by Lisa Turner Cuisine: Mexican Published on July 17, 2010 Simple, colorful and healthy Mexican-style black bean salad with millet, fresh tomatoes and vegetables tossed with a zesty lemon-balsamic vinaigrette Print this recipe Salad: 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 1 cup millet 1 shallot, minced 1 clove garlic, minced 1 carrot, shredded 1 orange or red bell pepper, seeded and cut into thin strips 2 jalapeños, seeded and cut into thin strips 1 pint (2 cups) cherry tomatoes, halved handful of fresh parsley, chopped Dressing: juice of 2 lemons (6 tablespoons) 2 teaspoons balsamic vinegar 1 teaspoon sea salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice Instructions: Rinse the millet under cold running water and place in a medium saucepan. Cover with 2 cups of cold water, and leave to soak overnight. Separately, rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the beans and add to a medium saucepan. Cover with fresh water and bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 hour or until the beans are tender but not falling apart. Meanwhile, bring the millet to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water has been absorbed. Remove from heat, fluff with a fork, and set aside to cool while the beans are cooking. Combine the millet, beans, and vegetables in a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently to blend. Serve warm or cold. Makes 4 to 6 servings

Other millet recipes you may enjoy:
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Spicy Indian-Style Millet
Northeast African Millet Patties

On the top of the reading stack: Darkness Visible: A Memoir of Madness by William Styron

Audio Accompaniment: Bach