Millet Cake with Black Bean Tomato Jam and Chard Sauté with Garlic and Ginger

This is a delicious dish that is completely gluten free. I like the leftover millet squares for breakfast. It’s a really excellent dish to keep on hand in the fridge for snacks as well. Here it’s served with a simple chard sauté in which I added garlic and ginger. Also with a black bean tomato jam salad. I cooked black beans, then tossed them with a simple onion and tomato sauté I made while the beans were cooking.

To make the Millet Cakes:
2 tablespoons extra virgin olive oil
1 onion, chopped
1 cup millet
4 cups vegetable stock
2 bay leaves
1 tablespoon soy sauce or tamari (Tamari is Gluten Free)
Add 1 cup millet to a dry skillet and toast for 5 minutes, until millet starts to crackle and turns golden brown.

Heat oil in a large skillet over medium heat. Add onion and a pinch of sea salt. Saute for 5 minutes. Add millet and sauté for another 5 minutes, stirring occasionally. Add stock and bay leaves. Cover and simmer for 40 minutes, stirring occasionally. Taste and add tamari or soy sauce to taste.

Transfer millet to a large baking dish. 8x8 or 9x13 inch pan works well. Your millet cake will be thicker in an 8x8 or thinner in a 9x13 inch pan.

Let set for at least 2 hours or even overnight. Then place under the broiler for 2-3 minutes to lightly brown. Cut into squares and serve.