Lentil-Rice Roast with Cashew Gravy
Yield
14 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
|
|
| 1 ½ | cups |
millet
|
|
| 1 ½ | cups |
brown rice
|
|
| 9 | cups |
water
|
|
| 1 | cup |
bread crumbs
|
|
| ½ | cup |
rolled oats
|
|
| ½ | cup |
cashew nuts
finely ground |
*
|
| ¼ | cup |
vegetable oil
|
|
| 3 | tablespoons |
onion powder
|
|
| 1 ½ | tablespoons |
sage
crumbled |
|
| ½ | teaspoon |
celery seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
garlic powder
optional |
*
|
| Cashew gravy | |||
| 2 | cups |
water
|
|
| ½ | cup |
cashew nuts
|
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
onion powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
|
|
| 355 | ml |
millet
|
|
| 355 | ml |
brown rice
|
|
| 2.1 | l |
water
|
|
| 237 | ml |
bread crumbs
|
|
| 118 | ml |
rolled oats
|
|
| 118 | ml |
cashew nuts
finely ground |
*
|
| 59 | ml |
vegetable oil
|
|
| 45 | ml |
onion powder
|
|
| 23 | ml |
sage
crumbled |
|
| 2.5 | ml |
celery seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
garlic powder
optional |
*
|
| Cashew gravy | |||
| 473 | ml |
water
|
|
| 118 | ml |
cashew nuts
|
*
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
onion powder
|
|
| 2.5 | ml |
salt
|
|
Directions
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℉ (180℃). Lightly oil two 8½ x 4½ 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 sauté pan over medium heat, heat the gravy, stirring constantly, until thick.
Add more water if the gravy becomes too thick. Keep warm.
