1 cup uncooked millet
10 chopped sun-dried tomatoes
1 clove garlic, minced
⅓ cup pitted green olives, chopped
¼ cup raw sunflower seeds
¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano cheese (or plant-based cheese)
1 tablespoon capers, rinsed, drained, and minced
2 teaspoons dried oregano
1 tablespoon extra virgin olive oil
3 cups mixed salad greens
Mustard
Oldways recipe and photo. This recipe is from the Oldways 4-Week Vegetarian & Vegan Diet Menu Plan [2] book. Media: contact us [3] for permission to reprint and for a hi-res image.
Serve these cakes hot, on a bed of mixed greens, topped with mustard, guacamole, and/or edamame hummus.
Links
[1] https://wholegrainscouncil.org/grain/millet
[2] http://www.oldwayswebstore.org/oldways-4-week-vegetarian-vegan-diet-menu-plan-book/
[3] mailto:info@oldwayspt.org