FUSION: Millet Seed Patties

Although some millet patties are considered Northeast African, I don't know the origins of this particular recipe.

1 medium onion, diced
1 cup millet, cooked in 3 cups water
1/2 cup rice, cooked in 1 cup water
1 cup pumpkin seeds, ground
1/4 cup almond or cashew butter
3 TBSP olive oil
1 tsp sea salt
2 TBSP powdered vegetable soup base
1 tsp sage

1. Saute the onion in a small amount of oil. Cool.
2. Mix all ingredients together. Form into patties (you'll need to press them pretty hard to get them to stick together). Brown lightly in an oiled pan.
3. Serve plain, with gravy, or with salsa. We even tried them with soy sauce.

From Everyday Vegan by Jeani-Rose Atchison

WORLD: Millet Stew

1 cup millet
4 cups broth
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 pound mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

1. Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.
2. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.

From recipesource.com