1 small onion, or two shallots, finely chopped
1 cup millet
2 cloves garlic, minced
3 1/2 cups water
1/2 teaspoon coarse salt
1 small zucchini, peeled and shredded
1 medium carrot, peeled and shredded
1/2 c. finely shredded spinach
1/3 cup grated Parmesan cheese
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest plus 1 T. fresh lemon juice
1/4 teaspoon freshly ground pepper
Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 10 minutes. Stir in zucchini, carrot, spinach, Parmesan, thyme, lemon juice and zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10-15 minutes more. In the last 5 minutes or so, lift and fold the mixture regularly but gently, being careful not to bruise the millet.
Remove from the heat and let stand, covered, for 10 minutes. Serve garnished with more cheese and a few thyme sprigs.
For Making into cakes: Uncover and let stand until room temperature, then chill overnight.
With dampened hands, shape the millet mixture into 12 patties 3 inches wide (a scant 1/3 cup each). In a light oiled skillet, add 4 millet cakes and cook until the bottoms are browned, 3 - 5 minutes on medium heat. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 - 5 minutes more. Re-oil the pan and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.