Millet is a grain that is not often used in this country. It is a staple to many people in Africa and other areas where it is hard to cultivate other grains. It is a small grain, looking much like a seed, and contains 10 to 13 percent protein. Millet is usually ground and roasted and made into porridges. We like it for its nutty taste. It is somewhat sticky, which works well for loaves and croquettes.
This loaf goes well with many of our sauces. Try it with the Orange-Shallot, Ginger-Mushroom, or Roasted Onion-Miso sauce. We serve Millet Almond Loaf with stir-fried broccoli and cauliflower or a mixed greens and tangy fruit salad.
SERVES: 6
INGREDIENTS:
- 1 cup millet
- 1/2 teaspoon salt
- 3 cups water or Vegetable Stock
- 2 tablespoons vegetable oil
- 1/2 cup minced onion, firmly packed
- 1/2 cup grated parsnip
- 1/2 cup minced celery
- 1/2 cup grated carrot
- salt to taste
- 1 large egg (optional)
- 1 tablespoon parsley, minced
- 1/2 tablespoon soy sauce or tamari
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
- 3/4 cup ground or sliced roasted almonds
INSTRUCTIONS:
- Roast the millet in a heavy saucepan over medium-high heat for 3-5 minutes until it starts to pop slightly.
- Add salt and water or stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until millet is tender and has absorbed all the liquid.
- In another pan, saute onion in 2 tablespoons of vegetable oil for 1 minute. Add parsnips, celery, and carrots and saute for 2-3 minutes. Salt lightly and turn off the heat.
- In a large bowl, mix together the cooked millet, sauteed vegetables, egg, parsley, soy sauce or tamari, basil, and almonds.
- Place the mixture into an oiled loaf pan and cover. Bake at 350° for 40 minutes. Uncover for the last 5-10 minutes.
- Remove from oven and let it sit for 10 minutes before turning it out of the pan. To unmold the loaf, run a knife around the edge and invert the pan onto a platter.
