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Savory Wild Rice-Millet Waffles with Garlic and Rosemary (gluten free, vegan)

Posted Oct 16 2009 10:03pm


Now that I have a waffle iron and was turned on to the ways of making whole grain, sprouted waffles, I am a waffle making fanatic.  While I've experimented with many whole, soaked grains to make waffles - buckwheat, quinoa, amaranth, millet, sorghum - I had never tried using wild rice.  I love wild rice in every way possible, from soups to casseroles to bowls of it plain.  Wild rice is high in protein and fiber (1 cooked cup provides a whopping 8 grams protein and 3 grams fiber), is a good source of B vitamins and manganese, is relatively low on the glycemic index for a grain, and has an incomparable flavor and hearty texture.  And I really like using it in baking; a scoop of whole cooked rice added to muffins is delightful.  I used to use the Wild Rice Waffle and Pancake Mix from Arrowhead Mills from time to time, but sadly,  that mix is out of the question these days - while it is gluten free and vegan, it contains both soy and corn, which I need to avoid.  

So, I decided to try making my own wild rice waffles, combining it with my old friend millet, and adding a savory twist instead of sweet.   Savory waffles are my new favorite toy - the earthy flavor of wild rice combines well with the nutty, sweet millet, especially when complimented by garlic and fresh rosemary!  For an extra kick, I sprinkled the batter with with finely sliced red onion and fresh rosemary leaves before closing the lid.  The onion and rosemary baked into the waffle, and provided a delicious surprise in each bite, and lovely flecks of red and green.  Actually, these waffles almost remind me of little personal-sized focaccias - but better, because they are made with the blended whole grain and are free of refined flours!   

Full of flavor and whole-grain nutrition, these waffles are wonderfully versatile and good for you.  They are nice and crisp on the outside, and moist and chewy on the inside.  I ate mine smeared with homemade ghee/olive oil/flax oil spread, with a bowl of soup, and it was awesome.  Then I put the rest in the freezer for later - waffles freeze really well, and are easily thawed in the toaster oven.  Just like your very own Eggos!

Here's a few serving ideas going through my mind...
  • top with garlic sauteed white beans and drizzle with fresh pesto
  • top with fresh sauces and gravies
  • use as a base for open-faced sandwiches
  • use as a crust for mini pizzas
  • slice each waffle into sticks and use as a dipper for sauces. I can no longer eat tomato, but if you can, I think these would be * divine * dipped in a fresh marinara.
  • cut into cubes and dry in the oven; use as croutons or as bread cubes to make stuffing/dressing!

SAVORY WILD RICE-MILLET WAFFLES WITH GARLIC AND ROSEMARY RECIPE (gluten free, vegan, sugar free, Candida-friendly)

yield: 6 5-inch square waffles

3/4 c dry wild rice grain
3/4 c dry millet grain
water for soaking

filtered water
2 T olive oil
1/2 tsp sea salt or Herbamare
2 T ground chia (or flax)
4 whole garlic cloves
1 T fresh rosemary, chopped
1 1/2 tsp baking powder

optional:
red onion, thinly sliced
fresh rosemary leaves


SOAK THE GRAIN>>>
  1. Rinse wild rice and millet, and place to soak in water overnight or for at least 5-6 hours. 
MAKE THE WAFFLES>>>
  1. Drain grains, and rinse well.
  2. Place grains in blender.  Level grains, and add just enough water to cover. 
  3. Add the Herbamare/salt, oil, chia/flax, garlic cloves, and rosemary. Blend until well mixed and smooth - it takes a little while, so be patient!   Some small bits of grain will remain unblended; that's okay, it will add a little crunch.  
  4. Once smooth, Let sit for about 5 minutes for chia/flax to fully absorb liquid.  Then add baking powder and blend again to mix.
  5. While your batter is sitting, heat up waffle iron, greasing well with oil/spray/butter/ghee/etc
  6. Once waffle iron has heated and you've mixed in the baking powder, fill the waffle iron with the batter.  If desired, place thinly sliced onion and rosemary leaves on top of the batter.  Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done. I found that about 9 minutes in my waffle iron was just about right.
  7. Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up.  Serve warm with topping of choice, use as a base for sandwiches or pizzas, eat with soups, or eat plain drizzled with olive oil and a crack of sea salt!
  8. If desired, freeze leftovers, tightly wrapped.  To defrost, place in toaster oven or toaster until warm and crispy.

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