Millet Mountains
Millet....Not just for the birds!
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By Michele Connors-Kowalski
I've been preparing this recipe for hundreds of students and summer campers that visit us here at the farm, and its popularity still surprises and delights. Children have come back after several years and asked for them to be on the menu—one camp counselor even named one of our cabins after our vegan version.
They so versatile that you can add whatever seasonal veggies are available to you—lots of greens in Spring and Fall can create a shade of green the emerald isle would covet!
Millet is an underutilized cereal grain, it is a nutritional, gluten-free powerhouse with lots of fiber, protein, and minerals. In addition to Millet Mountains, it also makes a yummy breakfast porridge. As you can tell, I like millet, hope you try for yourself and agree!
Ingredients (15)
Ingredients (15)
Millet Balls
Instructions
Millet Balls
Preheat oven to 350 °F.
Soak millet (1 ½ cups) in cold water for 20 minutes. Rinse four times or until water is no longer cloudy.
Strain water off, and put millet in a large pot. Add water (2 cups) and bring to a boil. Lower temperature and simmer for 15-20 minutes on low. Fluff once in between.
Allow to stand another 10 minutes covered, then transfer to a large bowl to cool.
Finely chop onion (1) and sauté in olive oil. Add salt (1 tsp) and thyme (1 Tbsp). Add grated carrots (1) and greens (1 cup). Set aside to cool.
Crumble the millet until it is fluffy, then toss with veggies.
Beat eggs (3) and add the cheese (1 large handful). Pour over millet/veggie mix. Combine with your hands.
Shape with hands, or use a scoop, and place 5 balls across onto a greased baking sheet.
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Michele Kowalski is a cook and former commercial photographer who discovered her passion for seasonal, local food while raising her family in the Hudson Valley. After her husband transitioned from corporate work to farming, Michele continued photography part-time while cooking for farm events and homeschooling her daughters. In 2011, she and her husband started Full Field Farm, where she began baking breads and pies for farmers markets and catering small events. This experience revealed that her true calling was cooking with clean, seasonal ingredients. Michele believes in the power of simple, locally-sourced food and enjoys sharing her love of farm-to-table cooking with her community.