Recipe - Lentil-Rice Roast With Cashew Gravy

1 One half cup Lentils
1 One half cup Millet
1 One half cup Brown rice
9 cup Water
1 cup Bread crumbs
One half cup Rolled oats
One half cup Cashews; finely ground
One fourth cup Vegetable oil
3 tablespoon Onion powder
1 One half tablespoon Crumbled sage
One half teaspoon Celery seed
Salt; to taste
Garlic powder (optional)

CASHEW GRAVY
2 cup Water
One half cup Cashews
2 tablespoon Cornstarch
2 tablespoon Onion powder
One half teaspoon Salt

Pick over the 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 F. Lightly oil two 8One half x 4One half inch loaf
pans.

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

Make gravy. Place ingredient in a blender and liquify. In a medium saute
pan over medium heat, heat the gravy, stirring constantly, until thick. Add
more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1One half hours Baking time: 1 hour

* Source: The Compassionate Cook by Ingrid Newkirk and PETA * Typed for
you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini