Millet Loaf
.
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
millet
|
|
| 887 | ml |
water
|
|
| 1E+1 | ml |
sea salt
|
|
| 355 | ml |
carrots
peeled, diced |
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
onions
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
sesame oil
|
|
| 7.5 | ml |
dill weed
|
|
| 5 | ml |
thyme
dried |
*
|
| 237 | ml |
pistachio nuts
|
|
| 45 | ml |
unbleached all-purpose flour
|
|
| 45 | ml |
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.
