| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Lentils |
| 3/4 | c | Millet |
| 3/4 | c | Brown rice |
| 4 1/4 | c | Water |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Rolled oats |
| 1/4 | c | Cashews, finely ground [I |
| used a combo of sunflower | ||
| seeds and walnuts] | ||
| 1/4 | c | Vegetable oil |
| 1 1/2 | T | Onion powder [I used 1 sm |
| onion finely chopped | ||
| instead] | ||
| 3/4 | t | Crumbled sage [I used |
| ground] | ||
| 1/4 | t | Celery seed |
| Salt to taste | ||
| Garlic powder, optional [I | ||
| used real minced garlic | ||
| or 3 cloves] |
INSTRUCTIONS
2 (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 8-1/2 by 4-1/2-inch 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 eat-lf.v097.n042 by "BrownleeS" <BrownleeS@dsmo.com> on Feb 13, 97.
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