Millet Loaf (Prep: 10 min, Cook: 1:15, plus cooling time.)
- 1-1/2 cups millet, rinsed and drained
- 3-3/4 cups water
- 2 Tbs. Oriental sesame oil
- 1-1/2 cups carrots, finely diced
- 1 cup celery, finely diced
- 1 cup onion, finely diced
- 1 clove garlic, minced
- 1-1/2 tsp. dill weed
- 1 tsp. dried thyme
- 1 cup roasted sunflower seeds
- 3 Tbs. all purpose flour
Combine millet and water in a heavy saucepan over medium heat. Cover pan and cook 30 minutes, or until millet is soft and water is absorbed. Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté carrots, celery, onion and garlic 4-5 minutes, until onions are softened. Stir in dill, thyme and salt to taste. Transfer to a mixing bowl. Stir in sunflower seeds, cooked millet and flour. Blend well. Press mixture into a lightly oiled and floured loaf pan and bake 45 minutes (if millet was still warm at time it was pressed into pan) to 1 hour. Cool in pan 10 minutes. Invert onto a platter and slice.
This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
Per serving: calories 425, fat 24.0g, 49% calories from fat, cholesterol 0mg, protein 11.4g, carbohydrates 45.3g, fiber 7.0g, sodium 90mg.
The recommended wines are: Chablis, Zinfandel, or Sauvignon Blanc.
Per Serving Nutritional Information |
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Nutrients |
Vitamins |
% RDA |
Minerals |
% RDA |
|||
Calories |
425 |
Vitamin A |
1443 IU |
29% |
Potassium |
648mg |
19% |
Fat |
24.0g |
Thiamin (B1) |
0.23mg |
15% |
Calcium |
88mg |
9% |
Calories from Fat |
48.7% |
Riboflavin (B2) |
0.25mg |
15% |
Phosphorus |
507mg |
51% |
Cholesterol |
0mg |
Niacin (B3) |
4.3mg |
22% |
Magnesium |
102mg |
26% |
Protein |
11.4g |
Vitamin B6 |
0.58mg |
29% |
Iron |
3.4mg |
19% |
Carbohydrates |
45.3g |
Vitamin B12 |
0.00mcg |
0% |
Zinc |
2.9mg |
20% |
Fiber |
7.0g |
Vitamin C |
5.7mg |
9% |
Selenium |
26.8mcg |
38% |
Sodium |
90mg |
Vitamin E |
12.2 IU |
41% |
Copper |
0.87mg |
43% |
The color green indicates that the recipes provide a beneficial source of a nutrient, as defined by the US RDA, prorated for a 2000 calorie diet. |
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Source: http://www.mealsforyou.com/cgi-bin/webfilter?040cuvd1
