Prep 15 mins
Cook 1 hr 15 mins
This recipe serves a crowd and can be halved.
- 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
- 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.
- Saute the carrots, celery, onions and garlic in sesame oil until onions are translucent. Add the seasonings.
- Mix the cooked millet and the veggies together, along with the sunflower seeds, if you wish.
- Add 3 tbsp flour to the millet mixture, blending well.
- 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).
- Allow the loaf to cool for about 10 minutes before turning it out onto a platter and slicing.
- Serve with mashed potatoes, green beans and lots of brown gravy. (Recipe #4855 Vegetarian Gravy II makes a good accompaniment).
By itself, the loaf is decent, and adding mushroom gravy really made it wonderful. Thanks!
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.
This was okay. It needed something to help it out, and I can't do the gravy, too many allergens.