Zucchini-Carrot Millet Cakes

• 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/4 cup chopped onions
• 1 clove garlic, minced
• 1 cup millet, uncooked
• 3-1/2 cups water
• 1/3 cup shredded zucchini
• 1/3 cup shredded carrots
• 1/3 cup Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. finely chopped fresh thyme

1. Heat dressing in large saucepan on medium heat.
2. Add onions and garlic; cook and stir 2 to 3 min.
3. or until softened.
4. Stir in millet; cook and stir 1 min.
5. Add water; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 20 min., stirring occasionally.
8. Add vegetables, cheese and thyme to millet mixture; stir.
9. Cook, uncovered, 10 min.
10. or until liquid is absorbed, stirring frequently.
11. Remove from heat; cover.
12. Let stand 10 min.
13. Remove lid.
14. Let stand until cool enough to handle, stirring occasionally.
15. Use moistened hands to shape millet mixture into 12 (3-inch) patties.
16. Cook, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 3 to 5 min.
17. on each side or until millet cakes are heated through and lightly browned on both sides.

italian dressing, onions, clove garlic, millet, water, zucchini, carrots, cheese, thyme

Taken from www.kraftrecipes.com/recipes/zucchini-carrot-millet-cakes-183260.aspx (may not work)