Grilled Millet and Butternut Squash Cakes

I figured my family would throw me out if I only planned soup this week. This recipe looked interesting to me- I'm always looking for a good way to use millet. Plus I still have 2 butternut squash sitting on my counter from this summer. I got this recipe from Gluten Free Girl who in turn got it from The Splendid Grain cookbook.


GRILLED MILLET AND BUTTERNUT SQUASH CAKES, from The Splendid Grain (158)
1 cup of millet
1 teaspoon of mustard seed
1 teaspoon of curry powder
2 1/2 cups of water
2 cups of peeled and diced butternut squash
1 teaspoon of minced fresh ginger
1/2 teaspoon of sea salt
1/2 cup of chopped fresh cilantro

Put the millet in a saucepan or wok over high heat. Toast, stirring constantly, for about four minutes, or until the first seed pops. Wash, drain, and set aside. Toast the msutard seeds and curry powder for one minute, or until aromatic.
Put the millet and spices, water, squash, ginger, and sea salt in a medium saucepan. Bring to a boil over high heat. Lower the heat and simmer, covered, for 25 minutes, or until the millet has absorbed all the water. Remove from the heat and let cool.
Add the cilantro to the millet mixture. Wet your hands and blend the millet mixture to a fairly uniform consistency. Form into twelve cakes. Grill for about three minutes on each side, or until golden. Serve hot.

 **The recipe was very easy to make. As you can see, I didn't add the cilantro to the mixture. BIG mistake. The cakes just didn't have the depth of flavor that they needed. The kale, on the other hand, was delicious as ever.