Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This recipe serves a crowd and can be halved.

Ingredients Nutrition

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).
Most Helpful

4 5

By itself, the loaf is decent, and adding mushroom gravy really made it wonderful. Thanks!

4 5

Texture reminded me of dressing. As an omnivore I found it reasonably edible (though it really needs the gravy). The only real changes I made was I added a roasted sunflower and pumpkin seed mix I had on hand (which added a nice chewiness) and I used gravy recipe 226004 because it used ingredients I had on hand.

3 5

This was okay. It needed something to help it out, and I can't do the gravy, too many allergens.