Layered Millet Loaf

Layered Millet Loaf

SheKnows
  • Prep: 25 min
  • Cook Time: 1 hr 15 min
  • Total: 1 hr 40 min
  • Serving: 8
Millet isn't just for the birds. Enrich your health and whole grain adventures by cooking with a grain other than brown rice. Millet, renowned for longevity, was a staple food in ancient India, Egypt, and China before rice came to the forefront.

Ingredients

  • Carrot Tomato Layer
  • 1 ½ cups sliced carrots (about 8 ounces)
  • 1½ cups diced tomatoes (fresh or canned, drained)
  • 1 teaspoon cinnamon
  • 2 teaspoons honey
  • Millet Layer
  • 1 teaspoon olive oil
  • ¼ cup white wine or chicken broth
  • 1 cup finely chopped onion (about 5 ounces)
  • 2 cups chopped white button mushrooms (about 8 ounces)
  • 3 garlic cloves, minced
  • ½ teaspoon ground coriander
  • 3 cups cooked millet* (short grain brown rice or other whole grain can be used)
  • 4 egg whites
  • ½ cup plain lowfat yogurt
  • ½ cup chopped parsley
  • 2 tablespoons low-sodium soy sauce or tamari
  • ½ teaspoon black pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a 9 x 5 inch loaf pan snugly with foil, covering bottom, sides with about a ½ inch overhang.
  3. Lightly coat foil with cooking spray, oil or melted butter.
  4. Place carrots in a microwave-safe container, loosely covered, and cook on High for 3 minutes or until soft.
  5. Puree carrots and tomatoes in a blender with cinnamon and honey.
  6. Set aside to cool.
  7. Heat oil in a large skillet over medium heat.
  8. Add onion and cook, stirring often until soft, about 3 to 4 minutes.
  9. Add mushrooms, garlic, and coriander, stirring until mushrooms release moisture, about 5 minutes.
  10. Add wine and cook stirring often, about 2 minutes. Remove from heat and set aside to cool.
  11. Combine cooked millet, egg whites, yogurt, parsley, soy sauce, and black pepper in a large bowl.
  12. Add onion mushroom mixture, mixing well.
  13. Evenly layer half of the millet mixture in the bottom of the loaf pan, cover with half of the carrot mixture.
  14. Repeat with remaining millet mixture and carrot mixture.
  15. You will have four layers: Millet-Carrot-Millet-Carrot.
  16. Set loaf pan in a shallow baking dish and place the two on the middle rack in the oven.
  17. Make a water bath by carefully pouring enough boiling water into the baking dish—NOT in the loaf pan—to come 1 inch up the side of the loaf pan.
  18. Bake for 55 to 60 minutes.
  19. Carefully remove loaf pan and set it on a towel.
  20. Let cool for 30 to 35 minutes.
  21. To serve, grab the foil and lift the millet loaf from the pan and transfer to the counter.
  22. Cut into eight slices and serve on a plate covered with bright purple radicchio or kale leaves.

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