1 c. quinoa
1/2 c. wild rice
3 c. boiling water

Combine quinoa and wild rice in saucepan with boiling water cover and simmer for 20 minutes or until all moisture is gone. Cool. 1/4 c. celery, chopped very fine 1/4 c. onion, chopped very fine 2 cloves garlic, minced 1 tbsp. chopped parsley 1/2 c. mushrooms, chopped fine 1 tbsp. soy sauce Mix in 1/2 c. bread crumbs 1/4 tsp. nutmeg

Mix all the above ingredients together well with quinoa and wild rice; let stand in refrigerator 2-4 hours then form into croquettes or small patties. Dredge in flour and dip into eggs mixed with 4 teaspoons milk, then roll into bread crumbs, let set for 1/2 hour.

Deep fry until golden brown. Serve at once with a hot mustard sauce of your choice. You may add cooked chicken or shrimp to this recipe. This mixture is a little moist and hard to dredge in flour and roll in bread crumbs, just be real careful. When fried the center is creamy and moist and very good.