cool and grind in a food processor.
- To prepare sunflower seeds, toast them on a baking sheet at 350°F for 7 minutes;
- 1 cup uncooked millet
- 1/2 cup uncooked quinoa
- 3 cups water or vegetable broth
- 1 tsp. salt
- 2 Tbs. olive oil
- 1 1/2 cups finely diced onion
- 1 cup shredded carrots
- 1/2 cup finely chopped celery
- 5 medium cloves garlic, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 1/2 cups raw sunflower seeds, toasted and ground
- 1/4 cup whole-wheat flour
- 2 Tbs. umeboshi vinegar
- 2 Tbs. tamari or reduced-sodium soy sauce
- 1/4 tsp. freshly ground pepper
- Red Pepper Puree (July '00, p46), Broiled Vegetables (July '00, p46) and arugula or mesclun (mixed baby salad greens) for serving
- In fine-meshed sieve, rinse millet and quinoa under cold running water until water runs clear. In medium saucepan, combine millet, quinoa, water and salt. Bring to a boil over medium-high heat. Stir, cover and return to fast boil. Reduce heat to low and simmer, covered, until water has been absorbed and steam holes appear, about 20 minutes.
- Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-low heat. Add onion and cook until softened, about 5 minutes. Stir in carrots, celery, garlic, oregano and thyme and cook, stirring occasionally, 10 minutes.
- Preheat oven to 350°F. Lightly oil large baking sheet. In large bowl, combine millet mixture, sautéed vegetables, sunflower seeds, flour, vinegar, tamari and pepper. Mix well. Using 1/2 cup for each and packing firmly, form mixture into 10 round or oval patties. Place on prepared baking sheet and bake until lightly browned, about 30 minutes.
- To serve, spoon some pepper puree onto each plate. Top each with a broiled mushroom, a burger and a broiled onion and tomato slice. Ring plates with arugula and serve hot.
- Serving Size: Makes 10
- Calories: 281
- Carbohydrate Content: 34 g
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 2 g
- Sodium Content: 391 mg