Millet loaf (pickarski)

8 Servings

Ingredients

Quantity Ingredient
1½ cup Millet
3¾ cup Water
2 teaspoons Sea salt
1½ cup Peeled, finely diced carrots
1 cup Finely diced celery
1 cup Finely diced onions
1 Garlic clove; minced
2 tablespoons Sesame oil
1½ teaspoon Dill weed
1 teaspoon Dried thyme
1 cup Pistachio nuts (optional) OR- roasted sunflower seeds
3 tablespoons Unbleached flour
3 tablespoons Gluten flour

Directions

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 ½ 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 1½ 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.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias

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