Recipe - Vegetable Tzimmes

1 One half cup ;water
One half cup Millet
1 tablespoon Canola or safflower oil
1 Celery rib; with leaves,
finely chopped
1 md Onion; finely chopped
4 sl Bread, whole wheat; torn
into large pieces
2 cup Walnuts
1 cup Parsley, fresh; chopped
One half cup Basil, fresh; coarsely
chopped OR
2 teaspoon Basil, dried
2 tablespoon Thyme, fresh; chopped OR
1 teaspoon Thyme, dried
3 tablespoon Tamari
One fourth teaspoon Pepper
1 md Carrot; grated
1 1/3 cup Herbed Bread Crumbs (see
recipe)
Walnut halves or parsley
sprigs, for garnish

In a medium saucepan, bring the water to a boil over mediumhigh heat.
Stir in the millet, cover, reduce the heat, and simmer until the water is
absorbed, 20 to 30 minutes. (The millet must be freshly cooked and still
warm to form the patties).

Meanwhile, heat the oil in a large frying pan over mediumhigh heat. Add
the celery and onion and cook, until softened, about 6 minutes. Transfer to
a large bowl.

In a food preocessor fitted with the metal blade, combine the bread,
walnuts, parsley, basil, thyme and tamari and process until coarsely
chopped. Add to the onion/celery mixture.

Add the cooked millet to the onion mixture, along with the grated carrot,
and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking sheet.

Shape the warm millet mixture into 2inch patties (about One half cup) to serve
as a main dish or 1inch patties (about 1/8) cup for an appetizer. Roll
each patty in the Herbed Bread Crumbs, patting to make the crumbs adhere,
and put on the baking sheet. Bake until lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish each one with a
walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini