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Millet Loaf

 

.
188

Yield

8

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups millet
3 ¾ cups water
2 teaspoons sea salt
1 ½ cups carrots
peeled, diced
1 cup celery
diced
1 cup onions
diced
1 each garlic cloves
minced
2 tablespoons sesame oil
1 ½ teaspoons dill weed
1 teaspoon thyme
dried
*
1 cup pistachio nuts
3 tablespoons unbleached all-purpose flour
3 tablespoons gluten flour
*

Directions

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.

Sauté 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℉ (200℃) for about one hour.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 29037% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 625mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 24%
Sugars g
Protein 17g
Vitamin A 83% Vitamin C 7%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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