Millet Sticks

Millet is one of the oldest human foods and believed to be the first domesticated cereal grain. Though difficult to know exact origin, it's widely accepted that millet was domesticated and cultivated simultaneously in Asia and Africa over 7000 years ago during the Neolithic Era, and then spread throughout the world as a staple food. In the Old Testament, Ezekiel 4:9, millet is mentioned as a grain for making bread. It was a staple of the Sumerians and treasured plant grown in the hanging gardens of Babylon (http://www.edenfoods.com/articles/view.php?articles_id=122). Now we are able to find millet more or less all around the world.

In the United States they are mostly grown on the high plains of North and South Dakota. Millet is composed of carbohydrates, fat and protein and it is also rich in Iron, Zinc, Manganese , Phosphorus, Magnesium and vitamins B1, B2 and B3. 

The best way to consume millet, in my opinion is in the form of patties, sticks or croquettes. So by the end of this recipe, you can choose how do you want to enjoy it. You can serve it as a cold or warm salad, as a burger or as croquettes, just let you imagination play with it...

1 cup brown rice

2 cups millet

6 cups water

1 tsp salt

½ onion diced

2 Tbsp garlic minced

1 cup chopped olives

4 cups grated carrots

½ cup chopped parsley

1 Tbsp (each) oregano, thyme, rosemary 

1 Tbsp toasted sesame oil

4-5 Tbsp shoyu

1 pinch cayenne pepper

Preparation:

1. Preheat oven to 350 F
2. Wash millet and rice, drain well.
3. Place both in a pot and dry roast over high heat, stirring constantly for about 10 minutes or until it smells like popcorn. 
4. Add water and bring to a boil.
5. Add salt, stir and simmer for 35 minutes.  This should yield 2 cups cooked brown rice and 3 cups cooked millet.
6. Cool grains in a large bowl.
7. Grind olives and sunflower seeds in a food processor. 
8. Add to millet along with the remaining ingredients.
9. Squeeze mixture together with a wooden spoon until soft and sticky.
10. Form into sticks and bake on a cookie sheet until golden brown, about 35 minutes.