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Spicy Millet Balls with Almost Instant Peanut Sauce

Adapted from an upcoming cookbook by Del Sroufe Almost Instant Peanut Sauce adapted from The China Study Quick and Easy Cookbook, by Del Sroufe
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Ingredients
  

  • 1½ cups water
  • ¾ cup millet
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 1 Tbsp minced ginger
  • 1 serrano pepper minced
  • 1 tsp sea salt
  • ½ tsp cayenne pepper optional
  • 3 Tbsp ground flax seed soaked in ¼ cup water for 10 minutes
  • 1 recipe Almost Instant Peanut Sauce see recipe below
  • ½ cup sliced green onion for garnish

Instructions
 

  • Preheat the oven to 375 degrees.
  • Combine the water and millet in a small saucepan with a tight fitting lid. bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook the millet for 20 minutes until it is very tender.
  • If it is not tender, add another 2 to 3 tablespoons of water and let it cook for another 5 minutes.
  • While the millet cooks, sauté the onion in a large skillet over medium high heat for 5 minutes until the onions start to turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, ginger, and serrano pepper, and cook for another minute.
  • When the millet is done cooking, add it to the pan with the onion mixture, and the flax seed mixture. Season with sea salt and cayenne pepper; mix well.
  • Shape into balls using an ice cream scoop and place on a non-stick baking sheet.
  • Bake for 15 minutes, turn and bake another 15 minutes until the millet balls are lightly browned.
  • Serve garnished with the sliced green onion and Almost Instant Peanut Sauce.
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