LENTIL-RICE ROAST WITH CASHEW GRAVY

Servings: 14
Ingredients:

1 1/2 c  Lentils
1 1/2 c  Millet
1 1/2 c  Brown rice
9 c  Water
1 c  Bread crumbs
1/2 c  Rolled oats
1/2 c  Cashews; finely ground
1/4 c  Vegetable oil
3 tb Onion powder
1 1/2 tb Crumbled sage
1/2 ts Celery seed
Salt; to taste
Garlic powder (optional)

——————————–CASHEW GRAVY——————————–
2 c Water
1/2 c Cashews
2 tb Cornstarch
2 tb Onion powder
1/2 ts Salt

Pick over the lentils, then combine in a saucepan with the millet, rice,
and water. Bring to a boil, lower the heat, and simmer until cooked, about
1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf
pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf
pans and bake for 1 hour, or until lightly brown and the top is dry to the
touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute
pan over medium heat, heat the gravy, stirring constantly, until thick. Add
more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for
you by Karen Mintzias

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