Millet Loaf

This Millet Loaf is a comforting, wholesome dish that transforms simple grains into a substantial centerpiece. The fluffy millet binds beautifully with finely diced celery, onions, and garlic, creating a tender yet firm texture. Earthy dill and thyme add aromatic depth, while toasted pistachios provide a delightful crunch and rich flavor. Perfect for weeknight dinners or potlucks, this vegan loaf serves well warm or at room temperature. Its an excellent way to showcase millet as a versatile main course, offering a hearty, home-style satisfaction that appeals to the whole family.

Cooking Method: Baking, Roasting, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 603.9

Dietary: Vegan, Vegetarian

Description

This Millet Loaf is a comforting, wholesome dish that transforms simple grains into a substantial centerpiece. The fluffy millet binds beautifully with finely diced celery, onions, and garlic, creating a tender yet firm texture. Earthy dill and thyme add aromatic depth, while toasted pistachios provide a delightful crunch and rich flavor. Perfect for weeknight dinners or potlucks, this vegan loaf serves well warm or at room temperature. Its an excellent way to showcase millet as a versatile main course, offering a hearty, home-style satisfaction that appeals to the whole family.

Ingredients

1 1/2 cup Millet
3 3/4 cup Water
2 teaspoon Sea salt
1 1/2 cup Peeled, finely diced carrots
1 cup Finely diced celery
1 cup Finely diced onions
1 Garlic Clove; minced
2 tablespoon Sesame oil
1 1/2 teaspoon Dill weed
1 teaspoon Dried thyme
1 cup Pistachio nuts (optional)

Directions

1
Preheat oven to 400F (200C).
2
Rinse millet thoroughly under cold water.
3
Combine rinsed millet, water, and 1/2 teaspoon of sea salt in a medium saucepan.
4
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until water is absorbed and millet is tender.
5
Remove from heat and let stand for 5 minutes before fluffing with a fork.
6
While millet cooks, heat sesame oil in a skillet over medium heat.
7
Add diced carrots, celery, onions, and minced garlic to the skillet.
8
Saut vegetables for 6-8 minutes until onions are translucent and carrots are slightly tender.
9
Stir in remaining 1 1/2 teaspoons sea salt, dill weed, and dried thyme.
10
In a large bowl, combine cooked millet and sauted vegetable mixture.
11
Fold in chopped pistachios if using.
12
Lightly oil a 9x5 inch loaf pan and dust with a little flour or cornmeal.
13
Press the millet mixture firmly into the prepared loaf pan.
14
Bake for 45-50 minutes until the top is golden and the loaf feels firm to the touch.
15
Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 603.9kcal

% Daily Value *
Total Fat 47.6g74%
Saturated Fat 5.6g28%
Cholesterol 0.0mg0%
Sodium 9778.6mg408%
Total Carbohydrate 37.6g13%
Dietary Fiber 7.4g30%
Sugars 4.9g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or toaster oven.

For a nut-free version, omit the pistachios or substitute with sunflower seeds for added crunch.

Ensure the millet is fully cooked and cooled slightly before mixing with vegetables to help the loaf hold its shape when baked.

This loaf can be served warm or at room temperature, making it ideal for meal prep or potlucks.

Keywords: baking, blending, celery, clove, diced, dill, dried, finely, international, loaf, main, millet, minced, nuts, oil, onions, optional, pistachio, roasting, salt

Read it online: https://www.chefs-mate.com/recipe/millet-loaf-3/