Lentil-rice roast with cashew gravy

14 servings

Ingredients

Quantity Ingredient
1½ cup Lentils
1½ cup Millet
1½ cup Brown rice
9 cups Water
1 cup Bread crumbs
½ cup Rolled oats
½ cup Cashews; finely ground
2 cups Water
½ cup Cashews
2 tablespoons Cornstarch
¼ cup Vegetable oil
3 tablespoons Onion powder
1½ tablespoon Crumbled sage
½ teaspoon Celery seed
Salt; to taste
Garlic powder (optional)
2 tablespoons Onion powder
½ teaspoon Salt

Directions

CASHEW GRAVY

Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-½ x 4-½ inch loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1-½ hours Baking time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

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