Lentil-rice roast

Yield: 1 Servings

Measure Ingredient
¾ cup Lentils
¾ cup Millet
¾ cup Brown rice
4¼ cup Water
½ cup Bread crumbs
¼ cup Rolled oats
¼ cup Cashews, finely ground [I used a combo of sunflower seeds and walnuts]
¼ cup Vegetable oil
1½ tablespoon Onion powder [I used 1 sm onion, finely chopped, instead]
¾ teaspoon Crumbled sage [I used ground]
¼ teaspoon Celery seed
Salt to taste
Garlic powder (optional) [I used real minced garlic, 2 or 3 cloves]

(my comments are in [brackets]) [I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little more]

[In a skillet with a little vegetable oil, toast the millet until it starts to crackle and turn a little darker.] Pick over 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 degrees. Lightly oil [or spray] a 8-½ by 4-½-inch loaf pan.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pan and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Serves 6 to 8

[I was bad topped it with heated cream of celery soup mixed with a little cayenne pepper. Campbell's now has low fat versions of their Cream of Whatever soups, so that would work. The recipe that suggested this as a topping said to use cream of celery or cream of mushroom, but there are so many toppings that would taste good on this loaf.] Posted to Digest eat-lf.v097.n042 by "BrownleeS" <BrownleeS@...> on Feb 13, 97.

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