Guest guest Posted April 6, 2008 Report Share Posted April 6, 2008 Herbed Millet Squares In blender combine 5 C. tomato juice( I start w just 2 C. and add the other 3 C when adding to the millet), one onion 2 cloves garlic 3/4 C. cashews 1/2 t. to 1 tsp. each of sage, basil, oregano, marjoram, and thyme Stir into 1 C. raw millet. Bake in lightly oiled shallow casserole dish, covered, 1 1/2 hrs. at 350'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 What's the texture of this recipe supposed to be? I ended up with " tub of tasty orange mush " . Very tasty, but not the consistency I was expecting. Thanks, Mark On Sat, Apr 5, 2008 at 5:29 PM, Gracious Hospitality <gracioushospitality wrote: > Herbed Millet Squares > > In blender combine > > 5 C. tomato juice( I start w just 2 C. and add the other 3 C when > adding to the millet), > one onion > 2 cloves garlic > 3/4 C. cashews > 1/2 t. to 1 tsp. each of sage, basil, oregano, marjoram, and thyme > > Stir into 1 C. raw millet. Bake in lightly oiled shallow casserole > dish, covered, 1 1/2 hrs. at 350'. > > --- > > Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Oh dear! It's supposed to be 'loaf-like' as in a casserole (not a bread loaf). You should be able to slice it and it should bake until there is a slight crunchy texture on the top. I usually use a large, shallow Pyrex rectangular casserole dish. It should be quite thin to get baked to loaf consistency. It sounds like you had a breakfast cereal! Not what you'd expect with onion, garlic, and herbs! Hopefully it will turn out better for you next time. If you try it again, tell us what you did differently and we'll make a note with the filed recipe. I'm sorry this wasn't as you expected. LaDonna > What's the texture of this recipe supposed to be? I ended up with > " tub of tasty orange mush " . Very tasty, but not the consistency I was > expecting. > > Thanks, > > Mark > > > > On Sat, Apr 5, 2008 at 5:29 PM, Gracious Hospitality > <gracioushospitality wrote: > > Herbed Millet Squares > > > > In blender combine > > > > 5 C. tomato juice( I start w just 2 C. and add the other 3 C when > > adding to the millet), > > one onion > > 2 cloves garlic > > 3/4 C. cashews > > 1/2 t. to 1 tsp. each of sage, basil, oregano, marjoram, and thyme > > > > Stir into 1 C. raw millet. Bake in lightly oiled shallow casserole > > dish, covered, 1 1/2 hrs. at 350'. > > > > --- > > > > Our vegan and gluten free recipes are available in the archives for > this group or at the following URL (***Recipes Posted to VGF***): > > > > > > > > Check out these affiliated vegan lists ~ > > > > http://www.Christian-Vegan-Cooking > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I used a shallow 9x9 casserole dish. The millet mixture filled the casserole all the way to the top (about 4-5 inches deep). Sounds like to get the desired thin and firm texture, I'll need to use a much larger baking pan. Actually, though, I think the " tasty orange mush " would make an awesome ricotta-like filling layer in a lasagna. I may intentionally try to bake it mushy again so that I can experiment with using it in this manner. --Mark On Sun, Apr 6, 2008 at 8:50 PM, Gracious Hospitality <gracioushospitality wrote: > Oh dear! > > It's supposed to be 'loaf-like' as in a casserole (not a bread loaf). > You should be able to slice it and it should bake until there is a > slight crunchy texture on the top. I usually use a large, shallow > Pyrex rectangular casserole dish. It should be quite thin to get > baked to loaf consistency. It sounds like you had a breakfast cereal! > Not what you'd expect with onion, garlic, and herbs! Hopefully it > will turn out better for you next time. If you try it again, tell us > what you did differently and we'll make a note with the filed recipe. > I'm sorry this wasn't as you expected. > > LaDonna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I think the depth of pan might have been the problem. Or not the problem, however one looks at it. I think the 'tasty orange mush' would be a delicious filling for lasagna (or how about a manicotti or stuffed shells filling). The tomato juice when mixed with a grain like in this recipe gives things such a cheesy flavor. Let us know what you invent. It sounds interesting. LaDonna > I used a shallow 9x9 casserole dish. The millet mixture filled the > casserole all the way to the top (about 4-5 inches deep). Sounds like > to get the desired thin and firm texture, I'll need to use a much > larger baking pan. > > Actually, though, I think the " tasty orange mush " would make an > awesome ricotta-like filling layer in a lasagna. I may intentionally > try to bake it mushy again so that I can experiment with using it in > this manner. > > --Mark > > > On Sun, Apr 6, 2008 at 8:50 PM, Gracious Hospitality > <gracioushospitality wrote: > > Oh dear! > > > > It's supposed to be 'loaf-like' as in a casserole (not a bread loaf). > > You should be able to slice it and it should bake until there is a > > slight crunchy texture on the top. I usually use a large, shallow > > Pyrex rectangular casserole dish. It should be quite thin to get > > baked to loaf consistency. It sounds like you had a breakfast cereal! > > Not what you'd expect with onion, garlic, and herbs! Hopefully it > > will turn out better for you next time. If you try it again, tell us > > what you did differently and we'll make a note with the filed recipe. > > I'm sorry this wasn't as you expected. > > > > LaDonna > > > Quote Link to comment Share on other sites More sharing options...
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