Lentil-rice roast with cashew gravy
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Lentils |
| 1½ | cup | Millet |
| 1½ | cup | Brown rice |
| 9 | cups | Water |
| 1 | cup | Bread crumbs |
| ½ | cup | Rolled oats |
| ½ | cup | Cashews; finely ground |
| 2 | cups | Water |
| ½ | cup | Cashews |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Vegetable oil |
| 3 | tablespoons | Onion powder |
| 1½ | tablespoon | Crumbled sage |
| ½ | teaspoon | Celery seed |
| Salt; to taste | ||
| Garlic powder (optional) | ||
| 2 | tablespoons | Onion powder |
| ½ | teaspoon | Salt |
Directions
CASHEW GRAVY
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 degrees F. Lightly oil two 8-½ x 4-½ 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 saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.
Serves 12 to 16 Preparation time: 1-½ hours Baking time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias