Millet Loaf
"This recipe serves a crowd and can be halved."
photo by FLKeysJen
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
10
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
- 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).
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Reviews
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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.
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This was okay. It needed something to help it out, and I can't do the gravy, too many allergens. -
My family happily ate millet! That is an accomplishment. I used this for my first gluten-free OAMC cooking attempt and it worked great. I moved it from freezer to refrig. about 10 hours before cooking. -
I liked this very much! I thought it had a good texture, especially with the sunflower seeds added. This is one of the better veggie loaves I've made. Next time I make this, I will probably add more spice and salt. Also, I added a sprinkling of nutritional yeast to one of the loaves, and I enjoyed the extra flavor this gave it. Thanks for posting this recipe...it's going to make a nice packed lunch!
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Tweaks
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This was good and very filling. Its subtle flavor is a great way to really enjoy gravy. Like another reviewer, we added mushrooms, and they worked very well here. We used our leftover millet loaf in place of bread in a savoury bread pudding, which worked great!
RECIPE SUBMITTED BY
My home and heart are tucked away here in the Kootenay valley, surrounded by mountains,close to water and away from the noise and stress of the city. I love to hike & take my dogs out for walks. I go out in the 10 person voyageur canoe our Paddling Club acquired this year maybe once or twice a week, with as few as 4 and a maximum of 10 paddlers. We have yet to do a big organized trip, maybe next year when the club's better established. Love to workout at our gym, and instruct cardio step classes as of this year (2008).
Life's organized around one hubby, 2 dogs, & 2 cats. Just lost my 13 year old cat who I have as an icon on one of my cookbooks to old age, which has been a sad experience. That's my dog Neige you see as my icon.
My culinary influences include Molly Katzen (Moosewood cookbooks), Taste of Home, flipping through magazines, Simmering Suppers (one-pot meals from Harrowsmith Kitchens)and Rose Reisman Brings Home Light Pasta, which was a fundraising project for the Canadian Breast Cancer Foundation.
Hunting out recipes is my favourite part of food prep. whether it's being on the zaar or having nose in cookbook. I'm not the only recipe lover in the world but I know lots of people cook and bake without directions and create their own beautiful dishes. Some can look at a recipe and decide how to modify it to their own liking. Some never make the same thing twice, some make the same things over and over. I love when I finally have a recipe down pat, down by "heart", and I think I'm a pretty good cook; I have a style that infuses my cooking even though I can't back off far enough to get a real sense of that style, and I think love and wisdom and calmness and other good qualities permeate my dishes. Maybe a love for adventure, the unknown, flavours the food I prepare, since that's reflected in my choice to try new recipes all the time. A love for people may come through reflecting my interest in who the author is of the recipe I'm using. I like knowing something about them, even if it's just where they're from which is usually pretty accessible information either from the cookbook or the Zaar or magazines. My love for home, homelife, my devotion to the ones I love, the ones I cook and bake for, surely that's an essential ingredient in my dishes.
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