Millet Loaf
Ingredients
1 1/2 cups Millet
3 3/4 cups Water
2 teaspoons Sea salt
1 1/2 cups Peeled, finely diced carrots
1 cup Finely diced celery
1 cup Finely diced onions
1 Garlic clove, minced
2 tablespoons Sesame oil
1 1/2 teaspoons Dill weed
1 cup Pistachio nuts or roasted sunflower seeds
3 tablespoons Unbleached flour
Preparation
1
2
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.
3
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.
Tools
.
About
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.
Yield:
8.0 servings
Added:
Friday, December 10, 2010 - 1:02am
