->Millet Loaf <-

1 and 1/2 cups millet

3 and 3/4 cups water

2 tsp salt (or to taste)

1 and 1/2 cups finely diced carrot

1 cup finely diced celery

1 cup finely diced onions

1 clove garlic, minced

2 Tbsp sesame oil

1 and 1/2 tsp dill weed

1 tsp dried thyme

1 cup roasted sunflower seeds

3 Tbsp unbleached flour

3 Tbsp gluten flour (or unbleached flour)

Rinse millet and put it in a medium saucepan with the water and 1/2 tsp salt. Cook, uncovered, over medium heat for about minutes, or until soft; the millet should absorb all the water.

Saute

the carrots, celery, onions and garlic in sesame oil until

onions are translucent. Add the seasonings, including the remaining

1 and 1/2 teaspoons salt. Mix the cooked millet and the veggies

together, along with the sunflower seeds, if you wish. Mix the

two flours together (see note below), and add them to the millet

mixture, blending well. Lightly oil and flour a large loaf pan.

Press the millet mixture into the pan, and bake at 400 F for one

hour (45 minutes if the millet is still warm when you put it into 10 minutes before turning

it out onto a platter and slicing. Serve with mashed potatoes,

green beans and lots of brown gravy.