Millet: Not just birdfeed. I sneak it everywhere! It is so full of flavor that it can easily bear being combined with other ingredients for bulk and added crunch and nutrition. Of course you can substitute any other grain, or even beans (3 cups total cooked), and substitute the seasonings of your choice if you want to jazz it up: oregano, cumin, curry, cilnatro, scallions, etc. As long as you keep the suggested grain-veggies proportions in mind, everything will work. Passover: Use quinoa instead of millet.

2 cups water

1 cup millet

vegetable oil for frying

1 large onion

1 large carrot

2 ribs celery

1/2 cup flour (any flour)

1/2 cup to 1 cup chopped nuts or seeds (poppy, sesame, chia, hemp, etc.), optional

1 egg (only if you are restricted: use 1/4 cup flax mixture, page 276 [in cookbook])

1 teaspoon dried thyme

Good pinch cayenne

Good pinch nutmeg

Salt and pepper to taste

Bring water to a boil. Reduce the flame to medium, add the millet, and cook, covered, about 20 minutes, or a little longer, until tender.

Meanwhile, heat the oil in a large skillet, about 1/2 inch high, then keep the temperature at medium hot, not smoking hot. Transfer the cooked millet to a mixing bowl. In a food processor, grate the onion, carrot, and celery and add to the bowl with all remaining ingredients. Mix thoroughly by hand. Form patties with the mixture and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels and serve hot, alone, or with your choice of a sauce. Makes 8 servings.

Note: Millet loaf If you would rather not fry, skip the oil for frying, mix the cooked grain with all remaining ingredients, adding 1/2 cup olive oil to the mix. Pour the mixture into a 6-cup loaf, and bake in a preheated 350 degrees F for about 1 hour, or until the top is golden and barely set. Slice and serve hot or at room temperature with your choice of a sauce. Makes 8 servings.