Thursday, July 18, 2013

Multigrain Millet Veggie Loaf

Every July my husband is invited to go pick chanterelle mushrooms in the woods in preparation for our friend's annual party and the classic cream-of-chanterelle soup he likes to make for that occasion. Usually we can tell by the weather that the call will come soon, but sometimes it is just that the date of the party is approaching and mushrooms must be found.  This year there was a lot of rain, and the mushrooms were plentiful, but some were too soggy and many if not most had already been inhabited by other little organisms that love them too.  Coincidentally, errands had taken us into Woodstock, NY where we had chanced upon The Garden Cafe and a lovely polenta-like "millet veggie loaf." When I saw the small quantity of beautiful mushrooms that would not keep well, I thought they would add a golden color to a millet loaf. Then I discovered I only had about a half cup of millet. For one more day I kept the mushrooms in the fridge and sought out millet from the nearby town grocery stores and even a large grocery in Cobbleskill. No go. So multi-grain the loaf became. It was delicious!! One of our new favorites.

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.

Millet Quinoa Veggie Loaf
Nutrition Facts
Serving Size: 1 Serving (305g)
Amount Per Serving
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of using my data.

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