Makes eight servings
- 1 cup millet
- 3 cups vegetable stock
- 1/4 tsp. extra-virgin olive oil
- 1/4 cup chopped yellow onion
- 1 tsp. minced fresh garlic
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 tbs. crumbled Roquefort blue cheese
- Olive oil cooking spray
Rinse the millet in a fine mesh strainer and toast it in a sauté pan over medium heat until lightly browned or toasted, about four minutes.
In a saucepan, heat the vegetable stock to a low boil. Heat a medium saucepan over medium heat. Add the olive oil to coat the bottom of the pan. Mix in the onion, garlic, carrot and celery, and sauté for two minutes to soften the onions. Add the toasted millet, salt and pepper, and mix thoroughly.
Add the hot vegetable stock to the millet, cover and simmer for approximately 15 to 20 minutes. Stir in the crumbled blue cheese.
Preheat the oven to 400 degrees F. Lightly coat the bottom of a baking sheet with olive oil cooking spray.
Using two large spoons, shape the millet mixture into quenelles: First scoop up enough mixture to fill one spoon. Then, using a rolling and pressing motion, pass it back and forth from one spoon to the other to smooth and shape the mixture, repeating the process about three times until you have a tight football-shaped dumpling. (For more quenelle-shaping pointers, watch this “How to Quenelle” video on YouTube: http://www.youtube.com/watch?v=MXcIZ4aRHBU&feature=related.) Alternatively, form oval-shaped dumplings by hand, or use a small round scoop and form balls. Place quenelles on the prepared baking sheet and bake for about seven minutes or until crispy and light golden brown.