If only you knew how this recipe was born, I am convinced I would make you laugh! Frankly, I had to use up two packages of grains, one of amaranth and the other of millet, that had been in the pantry for a while, both in quantities insufficient for any type of preparation! What to do? Even with different cooking times, one for 35 minutes, the other for 20, I didn’t give up and combined them anyway!!!! I played it smart and cooked the amaranth first, then added the millet to the same pot (for the last 20 minutes)… and voilà, the result was perfect! At that point, the step to make patties was short: both grains lend themselves to this type of preparation without needing to use a single egg! You will see that their slightly sticky appearance will facilitate this operation and benefit your health! If you omit the breadcrumbs that I added to the mixture, it will also be a great gluten-free recipe because both grains are entirely gluten-free! If you’re vegan, finally, you should skip the cheese and use nutritional yeast flakes instead, but as you can see, the recipe is easily modifiable to suit all dietary needs! Once ready (I recommend making them in advance), you can heat them in the microwave for 2 minutes and serve them on a bed of fresh salad! An inviting and healthy second course! My husband commented on the first taste: “So good, they taste like arancini!” And that’s where their name came from!!!!
All “vegetarian” recipes are free of meat and/or fish (N.B. other animal protein-based foods like eggs and cheese may be used).
CURIOSITIES: Did you know that millet has a high content of magnesium and phosphorus? The former helps reduce fatigue and physical exhaustion, while the latter is essential for maintaining normal energy metabolism;
Did you know that amaranth is a plant native to Central America? This grain is also a source of plant proteins capable of maintaining the health of our bones and muscle mass, and it has a high content of magnesium and iron, the latter contributing to the normal functioning of the immune system.
If millet and other grain recipes are your passion, try these other delicious ideas:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 35 arancinetti
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 3.5 oz Organic Amaranth
- 7 oz Organic Millet
- 4 White Zucchini
- 10.5 oz Cherry Tomato Sauce
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 5 slices Emmenthal
- 2 tbsp Breadcrumbs
- to taste Herbs (Rosemary and Basil)
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Black Pepper
Preparation:
Rinse the amaranth and millet separately under running water using a fine-mesh sieve. In a large pot, lightly toast the amaranth with coarsely chopped rosemary, stirring for 2-3 minutes, then cover with slightly salted hot water (fig. 1).
Cover the pot with a lid and cook on low heat for 35 minutes. After about 15 minutes, add a bit more hot water and also pour in the drained millet (fig. 2).
Adjust the salt and continue cooking for another 20 minutes, allowing the liquid to be almost completely absorbed by the grains, thus retaining all their properties. Turn off, fluff, and let rest for 5 minutes (fig. 3).
Meanwhile, wash, trim, and grate the zucchini. Squeeze them well to remove their water and cook them in a non-stick pan over high heat without adding fats for a few minutes (fig. 4).
Season with tomato sauce and mix well (fig. 5).
Turn off, adjust the salt, and combine the seasoned zucchini with the two grains. Also incorporate the chopped basil, grated parmesan, and breadcrumbs (fig. 6).
Mix and, with slightly damp hands, form patties slightly larger than a walnut (fig. 7).
Arrange them on a baking sheet lined with parchment paper or, as I did, on a recyclable Teflon sheet (fig. 8).
Preheat the oven to 356°F (180°C) and bake for 12 minutes, then remove, flip them, and add a little Emmenthal cheese on top of each patty (fig. 9).
Return to the oven and cook for another 10 minutes or until the cheese is melted. Serve slightly warm. And voilà… your baked millet and amaranth arancinetti with zucchini are ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
Storage
👉 You can store the baked millet and amaranth arancinetti in the fridge in containers, preferably glass and refrigerator-safe, for 2-3 days.
