Recipe - Millet Loaf

1 One half cup Millet
3 Three fourths cup Water
2 teaspoon Sea salt
1 One half cup Peeled, finely minced carrots
1 cup Finely minced celery
1 cup Finely minced onions
1 Garlic clove; minced
2 tablespoon Sesame oil
1 One half teaspoon Dill weed
1 teaspoon Dried thyme
1 cup Pistachio nuts (optional)
OR roasted sunflower seeds
3 tablespoon Unbleached flour
3 tablespoon 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.
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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 One half 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:
0898153778 Typed for you by Karen Mintzias

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