Millet Loaf
From biceps15 16 years agoIngredients
- 1 c. finely diced celery shopping list
- 1 med. onion, chopped fine shopping list
- 3/4 c. millet shopping list
- 1/2 c. sliced olives shopping list
- 1 1/4 c. water shopping list
- 2 c. nut or soy milk shopping list
- 1/4 c. whole wheat flour shopping list
- 1 tsp. salt shopping list
- 1/8 tsp. sage shopping list
How to make it
- The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.
- Saute celery and onion. Put millet into blender and blend to the consistency of meal. Combine celery, onion and millet in a large bowl.
- Bring 1 cup of water and the 2 cups of milk, to near boiling.
- Mix the flour with the remaining 1/4 cup water and stir until smooth.
- Add this to the hot milk, stirring continuously to prevent lumping.
- Add the seasoning to the sauce.
- Mix well and pour over dry ingredients.
- Stir thoroughly and add sliced olives.
- Pour into casserole and bake at 350F for 1 1/2 hours.
- Stir frequently while cooking to prevent millet from staying on the bottom of the casserole and becoming too thick.
- If mixture is not as thick as desired, add enough bread crumbs to make desired consistency. Bake a few minutes longer and serve.
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