Millet Loaf

Name: Millet Loaf
Ingredients: 1 1/2 cups millet; 3 3/4 cups water; 1/2 teaspoon salt (or to taste); 1 1/2 cups carrots, finely diced; 1 cup celery, finely diced; 1 cup onion, finely diced; 1 clove garlic, minced; 1 tablespoon sesame oil; 1 1/2 teaspoons dill weed; 1 teaspoon dried thyme; 1 cup roasted sunflower seeds (optional); 3 tablespoons whole wheat flour

12 ingredients

7 steps

Ingredients

1 1/2 cups millet
3 3/4 cups water
1/2 teaspoon salt (or to taste)
1 1/2 cups carrots, finely diced
1 cup celery, finely diced
1 cup onion, finely diced
1 clove garlic, minced
1 tablespoon sesame oil
1 1/2 teaspoons dill weed
1 teaspoon dried thyme
1 cup roasted sunflower seeds (optional)
3 tablespoons whole wheat flour

Directions

1

Rinse millet and put it in a medium saucepan with the water and 1/2 tsp salt. Cook, lid ajar slightly, over medium heat for about 20 minutes, or until soft; the millet should absorb all the water.
2

Saute the carrots, celery, onions and garlic in sesame oil until onions are translucent. Add the seasonings.
3

Mix the cooked millet and the veggies together, along with the sunflower seeds, if you wish.
4

Add 3 tbsp flour to the millet mixture, blending well.
5

Lightly oil (and flour, optional) 2 loaf pans. Press the millet mixture into the pan, and bake at 400 F for one hour (45 minutes if the millet is still warm when you put it into the pan).
6

Allow the loaf to cool for about 10 minutes before turning it out onto a platter and slicing.
7

Serve with mashed potatoes, green beans and lots of brown gravy. (Recipe #4855 Vegetarian Gravy II makes a good accompaniment).