millet

Meatless Mondays: Grilled Millet and Butternut Squash Cakes

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This tasty recipe comes from the Bob’s Red Mill Cookbook and was contributed by Lori Sobelson, our Director of Corporate Outreach. Lori, who also manages the Bob’s Red Mill Cooking School, says this recipe was inspired by Rebecca Wood’s The Splendid Grain. These tender cakes cook up beautifully on a nonstick griddle or griddle pan. You can also use a large nonstick skillet or lightly oiled cast-iron pan. Tomato Chutney is a must-have savory-sweet condiment that makes this a stand out dish for any occasion. We recommend serving these cakes alongside roasted vegetables and crusty bread for a full meal. If pine nuts are out of your budget, try chopped walnuts or hazelnuts for a slightly different flavor.

Grilled Millet and Butternut Squash Cakes

  • 1 tsp Mustard Seeds
  • 1 cup Hulled Millet
  • 1 tsp Curry Powder
  • 1 medium Butternut Squash (about 1-1/2 to 2 pounds), peeled and diced
  • 1 tsp minced fresh Ginger
  • 1 tsp Sea Salt
  • 1 cup Pine Nuts, toasted
  • 2 handfuls finely chopped fresh Cilantro
  • Tomato Chutney (recipe follows)

To toast the mustard seeds, heat them in a dry saucepan over medium-high heat, stirring constantly, until the fist seed pops about 30 to 45 seconds. Add the millet and continue toasting and stirring for 3 to 4 minutes, just until fragrant. Watch closely, as the grain and seeds burn easily. Add the curry powder and toast, stirring, for 30 seconds more.

Slowly pour 2-1/2 cups water into the millet (careful: it will boil up). Add the squash, ginger, and salt, and bring to a boil. Lower the heat, cover and simmer for 25 minutes, or until the millet has absorbed all of the water. Remove from the heat and cool to room temperature. Then stir in the pine nuts and cilantro.

Preheat the griddle or griddle pan.

Form the millet mixture into about 8 patties and cook about 3 minutes per side or until golden brown.

Top each cake with a generous spoonful of Tomato Chutney and serve immediately.

Tomato Chutney

This recipe comes from chef Leena Ezekiel.

  • 1 Tbsp Vegetable Oil
  • 1 tsp Panch Phoron
  • 1-inch piece of fresh Ginger, sliced very thin and cut into slivers, divided.
  • 6 large Roma or other ripe tomatoes, diced
  • 1/2 cup packed Brown Sugar
  • 1/2 tsp Cumin powder, plus more for garnish
  • Pinch Chili Powder (optional)
  • 1/4 cup Golden Raisins or Sliced Dates
  • Kosher or Sea Salt

Heat the oil in a medium saucepan over medium-high heat and add the panch phoron and half the ginger. Once the seeds begin popping, add the tomatoes and cove over medium heat until they soften, about 5 minutes. Add the sugar, cumin, chili powder (if using), and dried fruit and cook for about 5 to 6 minutes, until the mixture begins to thicken and takes on a glossy sheen.

Season to taste with salt and garnish with the remaining ginger and a sprinkle of cumin, to taste.

Serve warm, at room temperature or cold. Store in a jar in the refrigerator for up to a week.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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