Millet dry-roasts in the pot until it smells like popcorn, then simmers to fluffy tenderness and folds together with sunflower seeds, scallions, parsley, carrot, and shoyu before baking into savory croquettes.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat oven to 350° F.
In sauce pot, dry millet over medium heat, stirring constantly for about 10 minutes or until it smells like popcorn.
Add water and salt to millet and bring to . covered 30 minutes or until water is absorbed. Transfer millet to large bowl and cool.
Add sunflower seeds, scallions, parsley and carrots to millet. Add shoyu to taste, and squeeze mixture together with hands until soft and sticky.
Using 1/4 cup measure, form croquettes and on parchment-lined sheet tray until golden brown, about 30 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
