Mahvelous Millet Loaf

[Guest guest]

Source: Delicious Food for a Healthy Heart

by Joanne Stepaniak

 

1 c. millet

2 1/2 c. water

1 c. finely chopped onions

1 c. finely chopped or shredded carrots

1 c. finely diced celery

1 1/4 tsp. salt

1/2 tsp. crushed garlic

1/2 tsp. thyme

2 T. extra virgin olive oil

1/2 c. chopped pistachios

 

Pressure cooker method: Oil a large loaf pan or mist it with nonstick cooking

spray. Set aside.

 

Rinse millet well and place it in a 4 1/2 quart or larger pressure cooker

along with the water, onions, carrots, celery, salt, garlic, and thyme. Bring to

a boil. Lock the lid in place, and bring up to high pressure over high heat.

Reduce the heat just enough to maintain high pressure, and cook for 12

minutes. Remove from the heat and allow the pressure to come down naturally for

10

minutes to complete the cooking process. Quick release any remaining pressure

and unlock the lid.

 

Stir in the oil and nuts, and mix well. Spoon the mixture into the prepared

loaf pan, packing it down firmly. Place on a cooling rack, and allow the loaf

to sit in the pan at room temperature for 15 to 20 minutes. Carefully turn the

loaf out of the pan onto a cutting board or serving platter. Cut into slices

and serve.

 

Standard stovetop method: Oil a large loaf pan or mist it with nonstick

cooking spray. Set aside.

 

Rinse the millet well and place it in a large saucepan along with the water,

onions, carrots, celery, salt, garlic and thyme. Bring to a boil. Reduce the

heat, cover, and simmer for 30 minutes. Remove from the heat and let sit 10

minutes.

 

Stir in the oil and nuts, and mix well. Spoon the mixture into the prepared

loaf pan, packing it down firmly. Place on a cooling rack, and allow the loaf

to sit in the pan at room temperature for 15 to 20 minutes. Carefully turn the

loaf out of the pan onto a cutting board or serving platter. Cut into slices

and serve.

 

My Notes:

 

When I first made this recipe, I followed it exactly. We have found that we

like it better without the nuts and oil. I make this in my pressure cooker

because millet comes out so good in it. Let me know if you try this and what you

think of it!

 

Tracy