Millet Cakes With Parmesan And Sun-Dried Tomatoes

Let's Cook

1. Step 1.

   Blot with paper towels: ¼ cup diced oil-packed sun-dried tomatoes

2. Step 2.

   Heat in a large skillet or large wide saucepan over medium heat: 2 tablespoons olive oil

3. Step 3.

   Add and cook for 1 minute: ¼ cup finely chopped onion

4. Step 4.

   Add and cook, stirring, over medium heat until the onion and millet are golden, about 4 minutes: ⅓ cup millet; ⅓ cup white rice

5. Step 5.

   Add and cook until fragrant, about 30 seconds: 1 garlic clove, minced

6. Step 6.

   Add the sun-dried tomatoes along with: 2 cups chicken or vegetable stock or broth

7. Step 7.

   Bring to a boil, then reduce the heat to medium-low, cover, and cook until the liquid is absorbed and the millet is soft, 25 to 30 minutes. Uncover and stir to break up the grains. Let cool slightly. Add: ¼ cup grated Parmesan; 2 large eggs, beaten

8. Step 8.

   Stir until well blended. Dampen your hands with cold water and shape ⅓-cup portions of the millet mixture into small patties about 3 inches in diameter and ½ inch thick. Place on a platter and refrigerate until thoroughly chilled, for 1 hour.

9. Step 9.

   Heat in a large nonstick skillet until hot: 1 tablespoon olive or vegetable oil

10. Step 10.

    Fry the millet cakes until browned on the first side, about 4 minutes. Turn and brown the other side.