Peta lentil rice roast with cashew gravy

12 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
¼ cup Veg oil
3 tablespoons Onion powder
1½ tablespoon Sage
½ teaspoon Celery seed
Salt to taste
Garlic powder; optional
2 cups Water
½ cup Cashews
2 tablespoons Cornstarch
2 tablespoons Onion powder
½ teaspoon Salt

Directions

LENTIL LOAF

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. Lightly oil 2 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 ingredients in a blender and liquify. In a med saute pan over med heat, heat the gravy, stirring constantly, until thick. Add more water if gravy becomes too thick. Keep warm.

From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 07-24-95

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