Millet Loaf (Pickarski)

This savory millet loaf is a comforting, plant-based main dish that transforms humble grains into a satisfying centerpiece. The fluffy millet binds perfectly with finely diced celery, onions, and optional pistachios for a delightful texture contrast. Infused with fresh dill, thyme, and garlic, it offers a robust, herbaceous flavor profile that pairs beautifully with simple sides. Ideal for vegan and vegetarian diets, this loaf holds together well for slicing and serves as a versatile option for lunch or dinner. Its easy to prepare, making it a reliable choice for weeknight meals or potlucks where you need something substantial yet light on the palate.

Cooking Method: Baking, Roasting, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 603.9

Dietary: Vegan, Vegetarian

Description

This savory millet loaf is a comforting, plant-based main dish that transforms humble grains into a satisfying centerpiece. The fluffy millet binds perfectly with finely diced celery, onions, and optional pistachios for a delightful texture contrast. Infused with fresh dill, thyme, and garlic, it offers a robust, herbaceous flavor profile that pairs beautifully with simple sides. Ideal for vegan and vegetarian diets, this loaf holds together well for slicing and serves as a versatile option for lunch or dinner. Its easy to prepare, making it a reliable choice for weeknight meals or potlucks where you need something substantial yet light on the palate.

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 in a fine-mesh sieve.
3
In a medium saucepan, combine millet, water, and 1/2 teaspoon sea salt.
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
While millet cooks, heat sesame oil in a large skillet over medium heat.
6
Add diced carrots, celery, onions, and minced garlic. Saut for 6 minutes until onions are translucent and vegetables are softened.
7
Stir in remaining 1 1/2 teaspoons sea salt, dill, and thyme.
8
In a large bowl, combine cooked millet and sauted vegetables. Mix well.
9
Fold in chopped pistachios if using.
10
Lightly grease and flour a standard loaf pan.
11
Press millet mixture firmly into the prepared loaf pan to bind.
12
Bake for 45-50 minutes until the loaf is set and firm to the touch.
13
Let cool in pan for 10 minutes, then carefully invert onto a wire rack to finish cooling before slicing.

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

Storage: Store leftover loaf slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven.

Substitutions: You can substitute pistachios with walnuts or pecans for a different nutty flavor. Fresh dill can be used instead of dried, using approximately 1 tablespoon chopped fresh dill for every 1 teaspoon of dried.

Tip: For a firmer loaf that holds its shape better when sliced, ensure the millet is fully cooked and cooled slightly before mixing with the vegetables to allow some steam to escape.

Keywords: millet, loaf, vegan, vegetarian, herbs, dill, thyme, pistachio, celery, onion, garlic, baking, grain, main course, plant based, gluten free option, healthy dinner, comfort food, aromatic, nutty

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