1/2 tablespoon olive oil
1/2 cup millet
2 garlic cloves, chopped
1 3/4 cups vegetable broth (I use low sodium)
salt and black pepper, to taste
3/4 teaspoon spice mix (I use ras el hanout curry blend)
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 small carrot, chopped
1. In a small pot, bring the olive oil to medium heat. Add the millet and allow to toast 1-2 minutes, stirring frequently. Add the garlic, and allow to cook another 30 seconds.
2. Pour in the broth, salt, and pepper and bring to a boil. Once boiling, stir and bring the heat down to a low simmer; put a lid on at an angle.
3. Cook on low heat for about 25-30 minutes or until water has absorbed. Once the water has absorbed, turn the heat off and allow to sit 10 minutes. After 10 minutes, add the spices and carrot.
4. With oiled hands, form the millet into 4-5 small patties. Refrigerate for at least 15 minutes. Saute for about 3-4 minutes on each side until hot and golden.
Source of recipe: my blog, http://thewitchykitchen.blogspot.com/