Ingredients
2 cloves garlic, minced
3 Tbs. minced fresh rosemary or 1 Tbs. dried
8 sun-dried tomatoes, reconstituted if dried, chopped
1-1/2 cups chicken stock
salt and pepper
2/3 cup millet
2 eggs
6-8 oz. mozzarella
Preparation
In a small saucepan, warm 3 Tbs. olive oil over low heat. Add the garlic and cook, stirring, 3 minutes. Do not allow garlic to brown. Stir in the rosemary and cook, stirring, 1 minute. Add the stock, 1/2 tsp. salt, and bring to boil. Stir in the millet, cover and reduce heat to very low. Cook undisturbed until the millet has absorbed all the liquid and is tender, about 25 minutes. Remove from heat and let stand, covered, 5 minutes. Cool to room temperature. In a food processor, combine half the millet and the eggs and process until smooth and creamy. Stir the puree into the whole millet. Fold in the tomatoes and adjust the seasoning, adding pepper generously. Form the millet mixture into 8 small cakes about 3 inches in diameter and 1/2 inch thick.
In a large frying pan, heat the remainng olive oil until very hot. Gently set the cakes into the hot frying pan. Lower the heat slightly and cook, turning once, until crisp and golden brown on both sides, about ten minutes total. Slice the mozzarella into 8 thin pieces about the same size as the millet cakes. Put a slice of cheese on each cake. Cover the frying pan, remove from the heat, and let stand until cheese has just melted, about 1 minute. Yield: 4 servings.
