Free Recipe Lentil-Rice Roast
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lentil-Rice Roast Recipe
3/4 c Lentils
3/4 c Millet
3/4 c Brown rice
4-1/4 c Water
1/2 c Bread crumbs
1/4 c Rolled oats
1/4 c Cashews, finely ground [I
-used a combo of sunflower
-seeds and walnuts]
1/4 c Vegetable oil
1-1/2 tb Onion powder [I used 1 sm
-onion, finely chopped,
-instead]
3/4 ts Crumbled sage [I used
-ground]
1/4 ts Celery seed
Salt to taste
Garlic powder (optional) [I
-used real minced garlic, 2
-or 3 cloves]
Lentil-Rice Roast Preparation
(my comments are in [brackets]) [I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little more] [In a skillet with a little vegetable oil, toast the millet until it starts to crackle and turn a little darker.] Pick over lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour. Preheat the oven to 350 degrees. Lightly oil [or spray] a 8-1/2 by 4-1/2-inch loaf pan. Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pan and bake for 1 hour, or until lightly brown and the top is dry to the touch. Serves 6 to 8 [I was bad topped it with heated cream of celery soup mixed with a little cayenne pepper. Campbell”s now has low fat versions of their Cream of Whatever soups, so that would work. The recipe that suggested this as a topping said to use cream of celery or cream of mushroom, but there are so many toppings that would taste good on this loaf.] Posted to Digest eat-lf.v097.n042 by BrownleeS <BrownleeS@dsmo.com> on Feb 13, 97.
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