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Recipe by Brynie Greisman

Millet Knishes

Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Wheat - Gluten

Ingredients

Dough

  • pinch salt (optional)

Filling

  • 1 cup millet

  • 1/2 cup ground flaxseed or 1/4 cup each ground flaxseed and oat bran

  • 4 cups water

  • 2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic or 1/2 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 carrot, minced (optional)

  • 1 stalk celery, minced (optional)

  • handful of frozen peas (optional)

Optional Glaze

  • egg (optional)

  • black and white sesame seeds (optional)

Directions

Prepare the Dough

1.

Mix together all dough ingredients until a soft dough is formed. Set aside.

Prepare the Filling

1.

Rinse millet in a strainer and place in a frying pan over medium heat. Gently stir until it starts to give off a nutty aroma.

2.

Add ground flaxseed, water, garlic, salt, and optional veggies.

3.

Cover. Lower flame and cook until liquid is absorbed, 18–25 minutes. Millet is done once it’s fluffy. Drain if necessary.

4.

Roll out dough into a large rectangle.

5.

Smear filling over dough, and roll up jelly-roll style. Smear with egg and sesame seeds, if desired.

6.

Bake whole or slice first (or form into individual knishes) at 350 degrees Fahrenheit (180 degrees Celsius) for approximately 35 minutes.

Tips:

Millet can be substituted for rice in a pilaf, or as a gluten-free substitute for couscous. It’s also a great alternative to oatmeal for breakfast. It combines equally well with chopped baked apple or in a savory dish with root vegetables.

Notes:

You will have leftover millet, which can be eaten as is or frozen and added to soups or casseroles.

Variation:

You can also use a more basic filling: 2 cups cooked millet, 1 large sautéed onion, and salt to taste. Cooked millet should always be used while it’s warm or it will get glob-like.
Millet Knishes

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