Peta lentil rice roast with cashew gravy
12 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 |
| ¼ | cup | Veg oil |
| 3 | tablespoons | Onion powder |
| 1½ | tablespoon | Sage |
| ½ | teaspoon | Celery seed |
| Salt to taste | ||
| Garlic powder; optional | ||
| 2 | cups | Water |
| ½ | cup | Cashews |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Onion powder |
| ½ | teaspoon | Salt |
Directions
LENTIL LOAF
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. Lightly oil 2 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 ingredients in a blender and liquify. In a med saute pan over med heat, heat the gravy, stirring constantly, until thick. Add more water if gravy becomes too thick. Keep warm.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95