Savory Millet Loaf

by Rod
(Dallas, TX)

I created this recipe because I wanted to add a tasty, moist millet dish to my diet.

Ingredients
1 cup millet
3 cups fresh water
1 lg egg
2 lg egg whites
3/4 cup vegetable broth
1/3 cup unbleached flour
2 tbsp extra virgin olive oil
3 tbsp dried chives
2 tsp summer savory
1/2 tsp garlic granules
1/4 tsp pepper
3/4 tsp salt
1 1/2 cups chopped onion
1 1/2 cups chopped asparagus or celery
2/3 cup soaked sunflower seeds *

* Rinse, then soak sunflower seeds in fresh water overnight. Then, rinse in container to pour off loose skins before draining for use.


Directions:

1. In a medium pan, bring fresh water to a boil, lower heat then add rinsed millet. Stir briefly, then simmer covered until all water is absorbed (about 25-30 min.). Uncover pan and set aside to cool.

2. Preheat oven to 350 degrees.

3. Lightly coat a 1 1/2 quart baking dish with olive oil.

4. In a large bowl, beat eggs then whisk in vegetable broth and flour.
Add olive oil, dried chives and spices; whisk to combine.

5. Add onion, asparagus and sunflower seeds; stir gently to combine.

6. Add cooked millet and stir gently just until combined.

7. Spoon mixture into baking dish, creating a rounded top.

8. Bake 55 min., then allow to cool slightly before serving.


Notes:

If desired, 10 min. before removing loaf from oven, top with slices of soft, spicy cheese (try Pepper Jack or Havarti with Garlic & Chives). Cheddar cheese might also be used, but will compete with the subtle flavors of this loaf.

To serve as firm slices, refrigerate overnight, slice then reheat as desired.

When pre-soaked, sunflower seeds have a milder flavor yet retain a gentle crunch.

Grilled or roasted red and green peppers (try poblano peppers) would also be a great accompaniment for servings of this loaf. Increase flour if diced peppers are added to the recipe.