Millet Loaf

Yields:	1 loaf
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1 1/2	cups	millet
3 3/4	cups	water
2	teaspoons	sea salt
1 1/2	cups	carrots	peeled, diced
1	cup	celery	diced
1	cup	onions	diced
1	each	garlic clove	minced
2	tablespoons	sesame oil
1 1/2	teaspoons	dill weed
1	teaspoon	thyme	dried
1	cup	pistachio nuts
3	tablespoons	flour, unbleached all-purpose
3	tablespoons	gluten flour

Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon sea salt.

Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet should absorb all of the water.

Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are translucent.

Add the seasonings, including the remaining 1 1/2 teaspoons of salt.

Mix the cooked millet and the vegetables together, along with the nuts or seeds, if you wish.

Mix the two flours together and add them to the millet mixture, blending it well so the loaf will hold together.

Lightly oil and flour a large loaf pan.

Press the millet mixture into the pan and bake in a preheated oven at 400 degrees F for about one hour.

Allow the loaf to cool for 10 minutes, then carefully remove it from the pan.

To avoid breaking the loaf, you may wish to slice it while it is still in the pan.

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Nice and easy and the pork chops were exceptionally moist. Will certainly use again!!

Reviewed by Perquisites