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Lentil-rice Roast

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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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