Marvelous Millet Loaf

A food processor makes this an incredibly easy recipe to make.  Let the food processor do all the fine chopping, shredding, dicing, and mincing.  I found this recipe in a cookbook: Food Allergy Survival Guide, by Vesanto Melina, Jo Stepaniak, and Dina Aronson.

INGREDIENTS

1 cup millet

2 1/2 cups water

1 cup finely chopped onions

1 cup finely chopped or shredded carrots

1 cup finely diced celery

1 1/4 tsp salt

1/2 tsp crushed garlic

1/2 tsp dried thyme, well crumbled

2 Tbsp extra virgin olive oil

1/2-1 cup raw or toasted pumpkin or sunflower seeds

COOKING INSTRUCTIONS

Oil a large loaf pan and 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.  Cover, reduce the heat to medium- low, and simmer for 30 minutes.  Remove from the heat and let stand 10 minutes.

Stir in the oil and seeds and mix well.  Spoon into the loaf pan, packing the mixture down firmly.  Place on a cooling rack and allow the loaf to rest in the pan at room temperature for 15-30 minutes.  The longer it rests, the firmer it will be.  Carefully turn the loaf out of the pan onto a cutting board or serving platter.  Cut into slices and serve.

Nutritional information, per slice:  189 calories, 5.5g protein, 9g fat, 24g carbohydrate, 3.5g fiber, 23mg calcium, 81mg magnesium, 386mg sodium, 2.3mg iron, 1.2mg zinc, 36mcg folate, 0.1mg riboflavin, 4mg Vitamin C,