Millet loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Millet |
| 6 | cups | Water |
| 2 | tablespoons | Oil |
| 3 | eaches | Onions, diced |
| 2 | eaches | Green bell peppers, diced |
| 2 | eaches | Celery stalks, diced |
| 4 | eaches | Garlic cloves, chopped |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Tahini |
| ¼ | cup | Wheat germ |
| 2 | cups | Tomato sauce |
| 3 | tablespoons | Nutritional yeast |
Directions
Preheat oven to 350F. Bring water to a boil & add the millet. Cook over medium heat for 25 minutes or till the water is absorbed.
Heat oil in a skillet over medium-high heat. Add onions, peppers, celery & fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further 2 minutes. Mix into the millet. Add tahini & wheat germ & half the tomato sauce. Mix well & season to taste.
Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle yeast on top & bake for 30 minutes.
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