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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This recipe serves a crowd and can be halved. Ingredients:
1 1/2 cups millet |
3 3/4 cups water |
1/2 teaspoon salt (or to taste) |
1 1/2 cups carrots, finely diced |
1 cup celery, finely diced |
1 cup onion, finely diced |
1 clove garlic, minced |
1 tablespoon sesame oil |
1 1/2 teaspoons dill weed |
1 teaspoon dried thyme |
1 cup roasted sunflower seeds (optional) |
3 tablespoons whole wheat flour |
Directions:
1. Rinse millet and put it in a medium saucepan with the water and 1/2 tsp salt. Cook, lid ajar slightly, over medium heat for about 20 minutes, or until soft; the millet should absorb all the water.
2. Saute the carrots, celery, onions and garlic in sesame oil until onions are translucent. Add the seasonings.
3. Mix the cooked millet and the veggies together, along with the sunflower seeds, if you wish.
4. Add 3 tbsp flour to the millet mixture, blending well.
5. Lightly oil (and flour, optional) 2 loaf pans. Press the millet mixture into the pan, and bake at 400 F for one hour (45 minutes if the millet is still warm when you put it into the pan).
6. Allow the loaf to cool for about 10 minutes before turning it out onto a platter and slicing.
7. Serve with mashed potatoes, green beans and lots of brown gravy. (Vegetarian Gravy II Vegetarian Gravy II makes a good accompaniment).
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