Macro - Millet Loaf

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* Exported from MasterCook *

 

Millet Loaf

 

Recipe By :Wendy Esko

Serving Size : 4 Preparation Time :0:00

Categories : Entree Grains

Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 cups millet

1 carrot -- diced

1 onion -- diced

1/4 cup burdock root -- quartered and sliced

6 cups boiling water

pinch sea salt -- per cup of millet

sesame oil -- (optional)

SAUCE:

1/2 cup whole wheat pastry flour

3 cups water or vegetable stock

1 onion -- diced very finely

1/4 pound mushrooms -- sliced

3 tablespoons tamari

sesame oil -- (optional)

 

Wash millet. Lightly brush a very small amount of sesame oil in the bottom of

pot. Saute vegetables 2-3 minutes. Add millet and saute for 2-3 minutes,

stirring to avoid burning. Add boiling water and sea salt. Bring to a boil.

Cover, reduce flame to low and simmer 30—35 minutes. When done, place in a loaf

pan or casserole dish. Press down so that surface is even.

 

Sauce: Brush skillet lightly with sesame oil. Heat pan. Add mushrooms, onions,

and pinch of sea salt and sauté until onions are translucent. Add flour to

vegetables. Mix evenly with a wooden spoon so that vegetables are coated with

flour. Slowly add water and stir constantly to avoid lumping. Bring to a boil.

Reduce flame to low, cover, and simmer 5-7 minutes. Add tamari, cover and simmer

for an additional 10-15 minutes. Stir occasionally to prevent sticking or

burning. If you have a flame-deflector, place it under pot to prevent burning

and sticking.

 

Pour sauce over millet to cover surface. With a chopstick, poke several small

holes in the millet so that sauce can be absorbed into the millet. Bake at 350°

F. for 30-35 minutes. If loaf becomes too dry, add a little more sauce to cover.

Slice and serve or scoop with spoon and serve. Garnish with chopped parsley.

 

If you wish to omit the sauce, simply add a little more water to the millet when

cooking. Slice, garnish and serve.

 

You may add different combinations of vegetables to the millet for variety.

 

Source:

" Macrobiotic Cooking for Everyone "

S(Formatted by):

" Nancy Braswell, Oct-07-2001 "

Copyright:

" Japan Publications, 1980 "

 

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Per Serving (excluding unknown items): 477 Calories; 5g Fat (8.9% calories from

fat); 15g Protein; 94g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 803mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1582 0 0 0 0