Mediterranean Millet Burgers

Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.

Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes.

Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.

While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes.

Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.

Prepare Olive Ketchup, if using.

Place millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.

With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.

Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish burgers with arugula, tomatoes and Olive Ketchup, if desired.

Per serving: 309 calories; 9 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 49 g carbohydrate; 11 g protein; 7 g fiber; 735 mg sodium. Recipe from Eating Well

Olive Ketchup

Prep time: 10 minutes – Start to finish: 10 minutes – To make ahead: the ketchup will keep, covered, in the refrigerator for up to 4 days. – Ease of preparation: easy

This makes a great finish for baked or broiled fish

Makes about 1/2 cup

Ingredients:

1/2 cup Kalamata olives, pitted
1/4 cup chopped fresh parsley
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
2 teaspoons tomato paste

Preparation:

Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste.

Per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 155 mg sodium.