1/2 to 1
cup chopped pistachios, toasted walnuts, cashews, or sunflower seeds
large loaf pan or mist in with nonstick cooking spray. Set aside. Rinse the
millet well and place it in a large saucepan along with the water,
onions, carrots, celery, salt, garlic, and thyme. Bring to a boil. Cover and
reduce the heat to medium low. Simmer for 30 minutes.
from the heat and let stand 10 minutes. Stir in the oil and nuts or
seeds and mix well. Spoon the mixture into the prepared loaf pan,
packing it down firmly. Place on a cooling rack and allow the loaf
to rest in the pan at room temperature for 15 minutes. Carefully
turn the loaf out the pan onto a cutting board or serving platter.
Cut into slices and serve. To toast the
walnuts, cashews, or sunflower seeds, place them in a small dry skillet
over medium heat. Stir constantly until golden brown and fragrant.
Millet is a
highly digestible and very versatile grain. Although it can be made
fluffy and pilaf like, when it is cooked with abundant water millet
becomes soft and tender with a texture similar to polenta. It makes an
ideal foundation for a meatless loaf.