Millet and sauerkraut pate wins over skeptics with rich flavors

For many, such a combination may seem odd or even distasteful. However, I assure you that nothing could be further from the truth. Millet pate with sauerkraut and dried tomatoes gets applause even from meat lovers. My mother-in-law was initially skeptical when she saw me preparing this dish, but after a few bites, she was looking for a pen and paper to write down the recipe.

Many people shudder at the thought of millet pate, unjustly considering everything based on grains tasteless. Slowly, however, we are warming up to grains and the dishes made from them. Meatballs, patties, and pate—without meat but with grains—can also be delicious. Especially when we talk about sauerkraut and dried tomato pate. It's hard to forget such a flavor bomb.

Sauerkraut, millet, and dried tomato pate don't need any quirks. Just add a bit of salt and pepper, a pinch of ground caraway to counteract the gas-producing effect of sauerkraut, and aromatic marjoram. Fresh garlic will also come in handy, blending wonderfully into this mix. Then bake and wait until it cools. I assure you, the sauerkraut pate will disappear to the last crumb.

Ingredients:

• 3 ounces of millet
• 2 onions
• 1 cup of sauerkraut
• 5 ounces of dried tomatoes drained of oil
• 3 cloves of garlic
• 5 ounces of tomato puree
• Ground caraway and marjoram to taste
• 2 teaspoons of maple syrup or cane sugar
• Salt, pepper

Preparation:

1. Rinse the millet under cold water, then place it in a pot and cover it with water (about 1.5 cups). Cook the millet over low heat with a lid on until it absorbs the water.
2. Chop the onion and crush the garlic. Lightly sauté the vegetables in olive oil.
3. Rinse the sauerkraut (if it's too sour), then chop it. Add it to the vegetables. Then add chopped dried tomatoes and tomato puree, and simmer for about 15 minutes.
4. After that time, blend everything into a smooth mass. Then add the millet and mix everything, seasoning with salt, pepper, caraway, marjoram, maple syrup, or sugar.
5. Pour the prepared mixture into a baking dish lined with parchment paper. Smooth the top. Bake at 350°F for 60 minutes. Midway through baking, you can sprinkle the top of the pate with sunflower seeds or pumpkin seeds.
6. Remove the finished pate from the oven to cool. It's best for slicing when it is completely cool, preferably the next day after spending a night in the refrigerator.