Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Breads Appetizers
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Millet
3 3/4 c Water
2 ts Sea salt
1 1/2 c Peeled, finely diced carrots
1 c Finely diced celery
1 c Finely diced onions
1 Garlic clove -- minced
2 tb Sesame oil
1 1/2 ts Dill weed
1 t Dried thyme
1 c Pistachio nuts (optional)
-OR- roasted sunflower seeds
3 tb Unbleached flour
3 tb Gluten flour
You can serve this versatile loaf for lunch or as an
appetizer. Place slices on a bed of Bibb lettuce with
vegetable garnishes and a light, creamy salad dressing.
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Rinse the millet and put it in a medium saucepan with
the water and 1/2 teaspoon sea salt. Cook the millet,
covered, over medium heat for about 30 minutes or
until soft; the millet should absorb all of the water.
(If the grains are too moist, the loaf will not bind
properly.)
Saute the carrots, celery, onions, and garlic in oil
for 6 minutes, or until the onions are translucent.
Add the seasonings, including the remaining 1 1/2
teaspoons of salt. Mix the cooked millet and the
vegetables together, along with the nuts or seeds, if
you wish. Mix the two flours together and add them to
the millet mixture, blending it well so the loaf will
hold together.
Lightly oil and flour a large loaf pan. Press the
millet mixture into the pan and bake in a preheated
oven at 400 degrees F for about one hour. (If the
millet mixture is warm when you put it in the pan,
reduce the baking time to about 45 minutes.) Allow
the loaf to cool for 10 minutes, then carefully remove
it from the pan. To avoid breaking the loaf, you may
wish to slice it while it is still in the pan.
Source: Friendly Foods - by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias
