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Publisher: © 1993 by PETA and Ingrid Newkirk ISBN: 0446394920 |
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Reprinted with permission from PETA.
Lentil-Rice Roast with Cashew Gravy (p. 109-110)
A moist, savory main course smothered in a cashew gravy that's perfect for a holiday feast.
Ingredients
- 1 1/2 cups lentils
- 1 1/2 cups millet
- 1 1/2 cups brown rice
- 9 cups water
- 1 cup bread crumbs
- 1/2 cup rolled oats
- 1/2 cup cashews, finely ground
- 1/4 cup vegetable oil
- 3 tablespoons onion powder
- 1 1/2 tablespoons crumbled sage
- 1/2 teaspoon celery seed
- Salt to taste
- Garlic powder (optional)
Cashew Gravy
- 2 cups water
- 1/2 cup cashews
- 2 tablespoons cornstarch
- 2 tablespoons onion powder
- 1/2 teaspoon salt
Directions
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. 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 ingredients in a blender and liquefy. In a medium sauté 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