Recipe - Lentil-Rice Roast

Three fourths cup Lentils
Three fourths cup Millet
Three fourths cup Brown rice
4 One fourth cup Water
One half cup Bread crumbs
One fourth cup Rolled oats
One fourth cup Cashews, finely ground [I
used a combo of sunflower
seeds and walnuts]
One fourth cup Vegetable oil
1 One half tablespoon Onion powder [I used 1 sm
onion, finely chopped,
instead]
Three fourths teaspoon Crumbled sage [I used
ground]
One fourth teaspoon Celery seed
Salt to taste
Garlic powder (optional) [I
used real minced garlic, 2
or 3 cloves]

(my comments are in [brackets])

[I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a
couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little
more]

[In a skillet with a little vegetable oil, toast the millet until it starts
to crackle and turn a little darker.]

Pick over lentils, then combine in a saucepan with the millet, rice, and
water. Bring to a boil, lower the heat, and simmer until cooked, about 1
hour.

Preheat the oven to 350 degrees. Lightly oil [or spray] a 8One half by
41/2inch loaf pan.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf
pan and bake for 1 hour, or until lightly brown and the top is dry to the
touch.

Serves 6 to 8

[I was bad topped it with heated cream of celery soup mixed with a little
cayenne pepper. Campbell's now has low fat versions of their Cream of
Whatever soups, so that would work. The recipe that suggested this as a
topping said to use cream of celery or cream of mushroom, but there are so
many toppings that would taste good on this loaf.]
Posted to Digest eatlf.v097.n042 by "BrownleeS" BrownleeS@dsmo.com on
Feb 13, 97.