Name: Recipe for Hearty Rice and Millet Patties
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 12 (1 patty) servings
Cuisine: Entrees
Ingredients: 1 brown rice, cooked; 1 millet, cooked; 1 walnuts, ground; 1/2 dry whole wheat bread crumbs; 1/4 garbanzo flour; 2 parsley flakes, dried; 1 sage; 1/2 salt; 1/8 celery seed, ground; 2/3 soy or almond milk, unsweetened; 2 low-sodium soy sauce; 1/2 onion, minced

Five millet patties on white surface with onion garnish

Entrees Versatile and Whole Grain

The lovely thing about whole grains is that they have more flavor than their refined counterparts. This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores. Since whole grains take a bit longer to cook, it’s good to plan ahead. Make a big batch of millet and freeze it in one-cup portions so you can easily grab some for a quick lunch or a recipe like this one.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (1 patty) servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Ingredients

1 cup brown rice, cooked
1 cup millet, cooked
1 cup walnuts, ground
1/2 cup dry whole wheat bread crumbs
1/4 cup garbanzo flour
2 teaspoons parsley flakes, dried
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon celery seed, ground
2/3 cup soy or almond milk, unsweetened
2 tablespoons low-sodium soy sauce
1/2 cup onion, minced

Preheat oven to 400°F, unless you plan to fry patties in a high-quality, nonstick pan without oil.
In a mixing bowl, combine the first 9 ingredients.
Measure the milk and add soy sauce. Add milk mixture and onions to the bowl ingredients.
Cover cookie sheet with parchment paper or heat the frying pan.
Put a scoop of the mixture into the palm of your hand and press together, forming a flat patty about ½-inch thick.
Place on parchment paper. Cover patties with another piece of parchment and bake 12 minutes, turn them over, cover again with parchment, and bake another 12 minutes or until lightly browned and slightly firm to the touch. Do not overcook—they will dry out!
Serve with ketchup, gravy, or in a sandwich, hot or cold.