Multi-grain Millet Quinoa Veggie Loaf
(6 reasonable, 4 huge servings)
1/2 cup millet
1/2 cup red quinoa (pretty, but pale would do too)
1/3 cup red lentils
1/4 cup corn meal
1/8 tsp salt
1/4 tsp paprika
1/4 tsp tumeric
approximately 4 cups water
1) Cook this slowly in a pot for about half an hour, stirring occasionally. Meanwhile...
2) Chop & then saute about 15 minutes in a large non-stick saute pan until softening:
1 medium carrot
1 cup vidalia or other sweet onion
1 medium zucchini
1/2 cup fresh corn (cooked & cut from cob)
1/2 a red pepper
2 tsp Bragg's Liquid Amino
1-2 tsp fresh dried thyme or fresh thyme or something else you like
THEN ADD: 1 cup of chanterelles (I know, I know, use what you have -- regular button mushrooms would be lovely too, or chopped shiitakes...)
And saute another 5 minutes.
COMBINE the grains into the saute pan and mix well until the whole thing is one textured beautiful melange. Let cool about 5 minutes and then EITHER mold into a loaf shape in the same pan if it can go in the oven, OR dump this onto parchment paper on a baking sheet or wide baking pan, and gently push in from all sides until this is about 1.5 inches deep (or thick)... loaf- like! You can store it in this format until about 20 minutes before you need to serve it.
FINALLY: Bake at 350F for about 20 minutes. Let stand a couple minutes and then cut and serve with any sauce you like -- marinara, or plum/mushroom sauce or spicy onions and peppers or grilled tempeh ... oh my, it's good with so many other flavors!
By accident we had some leftover poblano-tomatillo-plum sauce and I added chopped portobellos and chopped red onion to that.
ADDENDUM: It just happened that I created a quick successful little sauce the last time I made this. It added moisture and a nice touch - tahini (1/4 c) plus tamari (1.5 TBLSP) plus a little honey (1+tsp) and water (to the consistency you want) ... yum.