Millet loaf

 
                                MILLET LOAF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Breads                           Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
        **************************************************
   *********
   
   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
  
 
 
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