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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 tb Onion powder [I used 1 sm onion, finely chopped, instead]
3/4 ts Crumbled sage [I used ground]
1/4 ts Celery seed
Salt to taste
Garlic powder (optional) [I used real minced garlic, 2 or 3 cloves]

INSTRUCTIONS

(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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