vtc: orange and gold millet terrine

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this weeks book -- this may have been posted years ago....

 

 

* Exported from MasterCook *

 

Orange and Gold Millet Terrine

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Complete CB

Grains & Cereals {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups sliced carrots

1/2 teaspoon ground cardamom

1 tablespoon honey

1 teaspoon vegetable oil

1/2 cup white wine or vegetable broth

2 scallions -- trimmed, chopped

1/2 cup minced onion

2 cups chopped white button mushrooms

3 cloves garlic -- minced

1/4 teaspoon ground coriander

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups cooked millet

2 eggs -- lightly beaten

OR equivalent Egg Replacer

1/2 cup chopped fresh parsley

1/2 cup plain nonfat yogurt or soy yogurt

1/2 cup soft whole wheat bread crumbs

1 1/2 teaspoons salt

2 tablespoons tamari or soy sauce

1/8 teaspoon cayenne pepper

8 lettuce leaves -- (8 to 10)

 

Preheat oven to 350 degrees. Lightly oil 9-by 5-inch loaf pan. In saucepan

fitted with steamer, steam carrots until tender, about 5 minutes. Drain. Puree

carrots in blender or food processor with cardamom and honey or maple syrup; set

aside.

 

In large skillet over medium-high heat, heat oil and wine or broth until

bubbling. Add scallions and onion. Cook, stirring until limp, about 3 minutes.

Add mushrooms, garlic, coriander, basil and thyme. Cook, stirring, until

mushrooms release moisture, about 5 minutes. Remove from heat: stir in

remaining ingredients except lettuce.

 

Spread half of carrot puree in bottom of loaf pan, smoothing top with spoon.

Top with all of miller mixture, smoothing top with spoon. Spread remaining

carrot puree over millet. smoothing top. Place loaf pan in 9- by 13-inch

taking dish. Add 1 inch of water to baking dish. Bake until firm, about 1

hour. To serve, cut terrine into 1-inch slices and garnish with lettuce. Makes

about 8 slices.

 

PER SLICE: 211 CALORIES; 8G PROTEIN; 3G TOTAL FAT; (1G SAT. FAT) 35G

CARBOHYDRATE; 53MG CHOLESTEROL; 688MG SODIUM; 3G FIBER

 

Description:

" Entertaining "

Source:

" Reprinted Vegetarian Times Magazine 1997-02 (February) "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 166 Calories; 3g Fat (14.7% calories from

fat); 5g Protein; 30g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 435mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : The layers of pale gold millet and pureed Carrots make this elegant

terrine worth the extra effort. Arrange it on a bed of lettuce and serve it

with crackers.

 

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