Although somewhat labor intensive this savory entree is well worth your time. Packed with essential nutrients and protein from a variety of good grains, nuts and vegetables, they are just delicious. And, they are vegan and gluten free! Serve with a smooth, warm cranberry glaze and sit back and wait for the compliments. This is truly a special vegetarian dish.
Croquettes
In a big bowl mix together the following cooked grains: 1 1/2 cups cooked millet, 1 cup red quinoa, 1 cup quinoa, 2 cups jasmine rice. Toast in a 350 (180) oven 1 cup of hazelnuts. When browned, chop in processor. Add to grains. Heat 2 Tbl. olive oil and saute 1/2 cup finely diced onion, 1/2 cup diced celery, 1 cup chopped mushrooms and 1 cup diced carrots until browned and add to grains. Chop 1/4 cup coriander (cilantro). Add sea salt and pepper, 1/2 cup currants and 3Tbl. tamari to grains. In a processor, blend 2 cups of white beans to form a paste. This is used to hold the mxture together, replacing the eggs. Form into oval shaped croquettes. Heat 2 Tbl. olive oil and brown croquettes on each side. Then put on a baking sheet and cook in oven 20 minutes.
Cranberry Glaze
Heat 1 Tbl. olive oil and saute 1/4 cup chopped shallots. Boil1 cup of fresh cranberries in 1 cup water until soft. Strain cranberries through a fine mesh sieve. Add enough water to make 11/2 cups. Transfer to a small skillet, add 3 Tbl. honey and 1 tsp. chopped rosemary, sea salt and ground black pepper. Take out a little juice and add 2 Tbl. arrowroot and whisk until smooth. Return to skillet and cook until it thickens. Enjoy!
