Millet Roast

The original version of this recipe comes from Brother Ron Pickarski's Friendly Foods. I found it at Debbie Meadows' vegetarian cooking site. My version is very similar to that one, but lower fat.

When American cup measures are given below, it means an 8fl oz (225ml) cup; and vegetables should be measured after being prepared as specified in the recipe.

Fills a 2lb loaf tin (serves 5)

1. Rinse the millet and put in a large pan with the water and salt. If the pan lid doesn't fit tightly, add an extra 100ml (4fl oz, 1/2 cup) water to allow for steam escaping. Bring to the boil, cover the pan, reduce heat to low and simmer 25 minutes, stirring occasionally, until most of the water is absorbed. Turn off heat and leave, covered, for at least 30 minutes for the grain to soften further - the aim is to have the grain cooked, but as dry as possible. Don't worry if it's sticking together - this is what you want.

2. Meanwhile, saute carrots, onion and celery in stock made with the powder or cube, until vegetables are tender and all liquid has evaporated.

3. Toast the seeds (if using) in a dry saucepan, until just beginning to brown. Place seeds in a cereal bowl and use the bottom of a small cup to grind them to a powder.

4. When all ingredients are ready, mix millet, vegetables, ground seeds, garlic, crumbled herbs, soy sauce and flour. Season to taste with black pepper and salt if required. Mix it up well.

5. Oil a 2lb loaf tin (1/4 tsp oil is sufficient) and press the millet mixture into the tin, mounding it slightly above the top of the tin. Bake this at the top of the oven at Gas Mark 5 (190oC, 375oF) for 1 1/4 hours until browned and fairly well set (it will firm up further on cooling). Cool in tin for about 10-15 minutes, then turn out and slice.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 Jun 1998 - comments and questions to Kake L Pugh (kake@earth.li).