Millet Loaf
Servings : 8
Categories : Vegetarian Main Dish Breads Appetizers
1 1/2 cups Millet
3 3/4 cups Water
2 teaspoons Sea salt
1 1/2 cups Peeled, finely diced carrots
1 cup Finely diced celery
1 cup Finely diced onions
1 Garlic clove, minced
2 tablespoons Sesame oil
1 1/2 teaspoons Dill weed
1 teaspoon Dried thyme
1 cup Pistachio nuts (optional), OR- roasted sunflowe
3 tablespoons Unbleached flour
3 tablespoons Gluten flour
You can serve this versatile loaf for lunch or as an appetizer. Place slices on
a bed of Bibb lettuce with vegetable garnishes and a light, creamy salad
dressing.
Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon
sea salt. Cook the millet, covered, over medium heat for about 30 minutes or
until soft; the millet should absorb all of the water. (If the grains are too
moist, the loaf will not bind properly.) Saute the carrots, celery, onions, and
garlic in oil for 6 minutes, or until the onions are translucent. Add the
seasonings, including the remaining 1 1/2 teaspoons of salt. Mix the cooked
millet and the vegetables together, along with the nuts or seeds, if you wish.
Mix the two flours together and add them to the millet mixture, blending it well
so the loaf will hold together. Lightly oil and flour a large loaf pan. Press
the millet mixture into the pan and bake in a preheated oven at 400 degrees F
for about one hour. (If the millet mixture is warm when you put it in the pan,
reduce the baking time to about 45 minutes.) Allow the loaf to cool for 10
minutes, then carefully remove it from the pan. To avoid breaking the loaf, you
may wish to slice it while it is still in the pan.