Millet Loaf

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Adapted from: http://www.food.com/recipe/millet-loaf-4876?mode=us&st=true&scaleto=5

* Please consider reading what Gluten-Free Me has to offer Because Living Better Cafe cares so much about You!

Living Better Cafe says: This is right up Vegan alley, and its loaded with lots of vitamin's and minerals your body will need. So, move over Lentil's and please hold the meat on this one because this is a Vegan and Vegetarian Loaf. Why, you do not have to become a Vegan, nor Vegetarian to enjoy this dish.

Serves: 5

3⁄4 c. millet
1 7⁄8 c. water
1⁄4 tsp. salt (or to taste)
3⁄4 c. carrots, finely diced
1⁄2 c. celery, finely diced
1⁄2 c. onion, finely diced
1⁄2 clove garlic, minced
1⁄2 Tbsp. sesame oil
3⁄4 tsp. dill weed
1⁄2 tsp. dried thyme
1⁄2 c. Poppy seeds
1 1⁄2 Tbsp. all-purpose flour

Directions:

1. Rinse and strain the excess water from the millet, and put it in a medium-size saucepan with the water and 1/2 tsp salt. Cook, placing the lid slightly on the pan, over medium heat for about 20 minutes, or until soft; the millet should absorb all the water in the pan.

2. Saute the vegetables in sesame oil until onions are translucent. Adding in the seasonings.

3. combine together the cooked millet and the veggies together, with the poppy seeds.

4. Adding in 3 tbsp flour to the millet mixture, and blend until completely incorporated.
5. lightly grease and flour the loaf pan. Pressing the 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 the pan).

6. Once the loaf is complete, allow to cool for about 10 minutes before serving.