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Millet And Wild Mushroom "Meat" Balls These "Meat" balls have all of the texture of real meat because of the millet. They can be served with any pasta or even as an appetizer. Makes 16 servings. |
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Ingredients: 2 cups millet 1 1/2 cups chopped shiitake mushrooms 2 tablespoons plus 2 teaspoons tamari soy sauce 4 tablespoons egg whites (from about 2 eggs) 1 cup soya granules 1/4 cup minced fresh parsley 1 tablespoon olive oil 8 fresh basil leaves, julienned 1 teaspoon minced garlic 1 teaspoon dried oregano 1/2 cup chopped onions 1 teaspoon sea salt 1/2 cup chopped bell pepper Freshly ground black pepper 1/2 cup marsala wine 1/2 cup whole wheat bread crumbs | |
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Instructions: 1. Simmer the millet in 5 cups of water for 15 minutes. Remove from the heat, cover and let stand for 20 minutes. Fluff the millet with a fork before using. Meanwhile, in another saucepan bring 2 cups of water to a boil with 2 tablespoons of the tamari sauce. Add the soya. Remove the pot from the heat and let it sit covered for 10 minutes. Fluff with a fork before using. 2. Preheat the oven to 325°F. In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, until golden, about 1 minute. Add the marsala, the remaining 2 teaspoons tamari and the mushrooms. Simmer until the liquid has been reduced by 75 percent, 4 to 5 minutes. Transfer to a mixing bowl. 3. Add to the sautéed vegetables, the millet, soya egg whites parsley, basil and oregano and mix well with plastic spatula. Season with the salt and pepper to taste. Form into 16 balls and dredge in the bread crumbs. Refrigerate for 2 hours to set. 4. Spray a nonstick baking tray with canola oil spray. Place the veggie balls evenly apart on the baking tray. Bake for 30 to 35 minutes, until golden brown. |
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