Parmesan Herb Millet Cakes

1. 1

   Rinse millet and allow it to drain completely.

2. 2

   In a heavy-bottomed skillet, heat one tablespoon olive oil over moderate heat. Add millet to the pan and, stirring constantly, toast until golden but not brown.

3. 3

   Pour in two cups of hot chicken broth and add one teaspoon of salt. Stir and bring the liquid to a boil.

4. 4

   Reduce the heat to low and cover the pan.

5. 5

   Leave the covered pan undisturbed for twenty minutes; then check to see if the liquid has been absorbed into the millet. When all the liquid is absorbed, remove the pan from the heat and let it stand covered for five minutes.

6. 6

   Fluff the millet grains with a fork and add Parmesan and herbs. Form into palm-sized patties.

7. 7

   In the same skillet, heat another 1 tablespoon of olive oil. Add millet cakes and fry, over medium-high heat, until both sides are nicely browned.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.