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Ingredientes
- 1 1/2 c. Lentils
- 1 1/2 c. Millet
- 1 1/2 c. Brown rice
- 9 c. Water
- 1 c. Bread crumbs
- 1/2 c. Rolled oats
- 1/2 c. Cashews, finely grnd
- 1/4 c. Vegetable oil
- 3 Tbsp. Onion pwdr
- 1 1/2 Tbsp. Crumbled sage
- 1/2 tsp Celery seed Salt, to taste Garlic pwdr (optional)
- 2 c. Water
- 1/2 c. Cashews
- 2 Tbsp. Cornstarch
- 2 Tbsp. Onion pwdr
- 1/2 tsp Salt
Direcciones
- Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer till cooked, about 1 hour.
- Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf pans.
- Add in the remaining loaf ingredients and mix well. Transfer mix to loaf pans and bake for 1 hour, or possibly till lightly brown and the top is dry to the touch.
- Make gravy. Place ingredient in a blender and liquify. In a medium saute/fry pan over medium heat, heat the gravy, stirring constantly, till thick. Add in more water if the gravy becomes too thick. Keep hot.
- Serves 12 to 16
- Preparation Time: 1-1/2 hrs
- Baking Time: 1 hour
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 12 servings | |
| Calories 435 | |
| Calories from Fat 108 | 25% |
| Total Fat 12.6g | 16% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 251mg | 10% |
| Potassium 455mg | 13% |
| Total Carbs 66.73g | 18% |
| Dietary Fiber 11.6g | 39% |
| Sugars 2.87g | 2% |
| Protein 14.52g | 23% |
