| 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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