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Millet Loaf

1 and 1/2 cups millet
3 and 3/4 cups water
2 tsp salt (or to taste)
1 and 1/2 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced onions
1 clove garlic, minced
2 Tbsp sesame oil
1 and 1/2 tsp dill weed
1 tsp dried thyme
1 cup roasted sunflower seeds (optional)
3 Tbsp unbleached flour
3 Tbsp gluten flour (or unbleached flour)

Rinse millet and put it in a medium saucepan with the water and
1/2 tsp salt. Cook, uncovered, over medium heat for about 30
minutes, or until soft; the millet should absorb all the water.
Saute` the carrots, celery, onions and garlic in sesame oil until
onions are translucent. Add the seasonings, including the remaining
1 and 1/2 teaspoons salt. Mix the cooked millet and the veggies
together, along with the sunflower seeds, if you wish. Mix the
two flours together (see note below), and add them to the millet
mixture, blending well. Lightly oil and flour a large loaf pan.
Press the millet mixture into the pan, and bake at 400 F for one
hour (45 minutes if the millet is still warm when you put it into
the pan). Allow the loaf to cool for about 10 minutes before turning
it out onto a platter and slicing. Serve with mashed potatoes,
green beans and lots of brown gravy.


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