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