Millet-Almond Loaf

- 1 cup millet
- 1/2 teaspoon salt
- 3 cups water or Vegetable Stock
- 2 tablespoons vegetable oil
- 1/2 cup minced onion, firmly packed
- 1/2 cup grated parsnip
- 1/2 cup minced celery
- 1/2 cup grated carrot
- salt to taste
- 1 large egg (optional)
- 1 tablespoon parsley, minced
- 1/2 tablespoon soy sauce or tamari
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
- 3/4 cup ground or sliced roasted almonds
Instructions:
This loaf goes well with many of our sauces.
- Roast the millet over medium-high heat in a heavy saucepan. Cook for approximately 3 to 5 minutes or until it begins to pop slightly. Roasting the millet lends a nutty flavor.
- Add salt and water or stock. Bring to a boil. Reduce heat, and simmer, covered, approximately 20 to 25 minutes or until the millet has absorbed all the water and is tender.
- Saute the onion for 1 minute in 2 tablespoons vegetable oil. Add parsnips, celery, and carrots, and saute for 2 to 3 minutes. Salt lightly. Turn off the heat.
- In a large bowl, mix together the cooked millet, sauteed vegetables, egg, parsley, soy sauce or tamari, basil, and almonds.
- Place mixture into an oiled loaf pan and cover. Bake at 350° for 40 minutes. Uncover for last 5 to 10 minutes.
- Remove from oven and let it sit for 10 minutes before turning out of the pan. To unmold loaf, run a knife around the edge, then invert pan on a platter.
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