Millet and vegetable balls, a healthy main course or appetizer ideal for both adults and children.
For those unfamiliar with millet, it is an ancient grain used since prehistoric times, commonly used to make soups and as a base in vegan and macrobiotic cooking. Millet is GLUTEN-FREE, rich in iron and phosphorus.
To cook millet, the ratio is 1:2, meaning one part millet to two parts water. It doesn’t need soaking, just a good rinse to remove any impurities.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 balls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Millet and Vegetable Balls:
- 3/4 cup millet
- 1 cup water
- 1/2 Tropea onion
- 1 zucchini
- 1/2 eggplant (small)
- 3 tablespoons extra virgin olive oil
- to taste fine salt
- to taste black pepper
- to taste marjoram
- to taste breadcrumb (gluten-free)
- to taste extra virgin olive oil
Tools for Millet and Vegetable Balls:
- 1 Casserole
- 1 Frying pan
- 1 Bowl
Steps
Rinse the millet thoroughly, then place it in a casserole, add the water, and lightly salt it. Then cover the pot with a lid and cook for 20 minutes on low heat, stirring occasionally. All the liquid should be absorbed; if you notice the water has evaporated during cooking, add a bit more.
Turn off the heat, stir the millet well, and let it cool slightly.
Peel the onion and dice it; wash the zucchini well and remove both ends, then dice it into small pieces; finally, dice the eggplant (leave the skin on).
In a frying pan, put the extra virgin olive oil and the onion, let it brown for a few minutes, then add the zucchini and eggplant, stir well, add marjoram, salt, and pepper, and cook for 5 minutes, adding a little water; the vegetables should be golden on the outside and soft inside.
Let the vegetables cool slightly, then add them to the millet and stir the mixture well.
Form balls of 50/60 grams (8 pieces), then roll them in the breadcrumbs, making sure it adheres well to the balls.
In a frying pan, heat some extra virgin olive oil, then add the millet and vegetable balls, browning them well on both sides.
Serve them immediately hot with a side of mixed vegetables.
