| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Grains, Low-cal, Low-fat | 6 | Servings |
INGREDIENTS
| 3 | c | Millet |
| 6 | c | Water |
| 1 | ts | Oil |
| 3 | Onions; diced | |
| 2 | Green bell peppers; diced | |
| 2 | Celery stalks; diced | |
| 4 | Garlic cloves; chopped | |
| 1 | ts | Garlic powder |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/2 | ts | Salt |
| 2 | tb | Tahini |
| 1/4 | c | Wheat germ |
| 2 | c | Tomato sauce |
| 3 | tb | Nutritional yeast |
INSTRUCTIONS
Preheat oven to 350F. Bring water to a boil & add the millet. Cook over medium heat for 25 minutes or till the water is absorbed. Heat oil in a skillet over medium-high heat. Add onions, peppers, celery & fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further 2 minutes. Mix into the millet. Add tahini & wheat germ & half the tomato sauce. Mix well & season to taste. Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle yeast on top & bake for 30 minutes. Recipe by: "The Cookbook for People Who Love Animals" Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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