Lentil-rice Roast With Cashew Gravy Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Lentils,
1 1/2 cup: Millet,
1 1/2 cup: Brown rice,
9 cup: Water,
1 cup: Bread crumbs,
1/2 cup: Rolled oats,
1/2 cup: Cashews, finely ground
1/4 cup: Vegetable oil,
3 tbsp: Onion powder,
1 1/2 tbsp: Crumbled sage,
1/2 tsp: Celery seed,
Salt, to taste
Garlic powder, optional
CASHEW GRAVY
2 cup: Water,
1/2 cup: Cashews,
2 tbsp: Cornstarch,
2 tbsp: Onion powder,
1/2 tsp: Salt,
Directions:
Pick over the lentils, then combine in a saucepan with the millet,
rice, and water. Bring to a boil, lower the heat, and simmer until
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 the remaining loaf ingredients and mix well. Transfer mixture to
loaf pans and bake for 1 hour, or until lightly brown and the top is
dry to the touch.
Make gravy. Place ingredient in a blender and liquify. In a medium
saute pan over medium heat, heat the gravy, stirring constantly,
until thick. Add more water if the gravy becomes too thick. Keep warm.
Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias
Source from luhu.jp
rice, and water. Bring to a boil, lower the heat, and simmer until
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 the remaining loaf ingredients and mix well. Transfer mixture to
loaf pans and bake for 1 hour, or until lightly brown and the top is
dry to the touch.
Make gravy. Place ingredient in a blender and liquify. In a medium
saute pan over medium heat, heat the gravy, stirring constantly,
until thick. Add more water if the gravy becomes too thick. Keep warm.
Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias
Source from luhu.jp