Millet cakes with carrot sauce

 
                       MILLET CAKES WITH CARROT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Millet -- uncooked
    3       c             -- water
      1/8   ts           Sea salt
    1       lb           Carrots
      1/2   lb           Soft silken tofu
    1       tb           Tahini
    1       t            Rice miso (white)
    1       tb           Umeboshi vinegar
    1                    Nori sheet
                         Corn oil
 
    Rinse and drain millet.
   
    Bring water and salt to a boil. Stir in millet and
   return to a boil.
   
    Lower heat, cover and simmer for 25 minutes or until
   water is absorbed, stirring occasionally.
   
    Press millet firmly into a 9" by 5" x 3" bread pan.
   
    Let cool and cut into 1/2" wide slices. Set aside.
   
    Steam carrots until soft, reserving cooking water.
   
    Puree carrots and tofu, adding enough cooking water
   to make a smooth sauce.
   
    Blend tahini, miso and umeboshi vinegar into puree.
   
    Heat through, stirring constantly.
   
    Remove fro heat and set aside.
   
    Cut 1' wide strips of nori long enough to wrap around
   a millet cake.
   
    Heat a skillet and brush generously with oil. Fry
   millet cakes one minute on each side.
   
    Wrap each millet cake with a strip of nori.
   
    Top with carrot sauce and serve.
   
    Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g
   carb; 10 g fat; 0 mg chol; 156 mg calcium
   
    From DEEANNE's recipe files
  
 
 
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