Grain And Garden Vegetable Mosaic Loaf

Recipe Ingredients

1/2 cup	31g / 1.1oz	Finely-diced onion
1 tablespoon	15ml	Safflower oil - plus
		Additional for oiling loaf pan
1/2 cup	55g / 1.9oz	Finely-diced carrot
1/2 cup	55g / 1.9oz	Finely-diced celery
1/2 cup	73g / 2.6oz	Finely-diced seeded red pepper
1/2 cup	73g / 2.6oz	Finely-diced zucchini
4 teaspoons	20ml	Minced garlic
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1/2 cup	118ml	Millet - rinsed, drained
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 2/3 cups	631ml	Water - divided
1/3 cup	53g / 1.9oz	Basmati rice - rinsed, drained
1/3 cup	78ml	Quinoa - rinsed, drained
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

In a medium saucepan, saute the onion in the safflower oil for 3 minutes to soften. Add the carrot and celery and saute an additional 3 minutes. Add the red pepper and zucchini and saute an additional 2 minutes. Add the garlic and dried herbs and saute an additional 1 minute.

Add the millet, salt, and pepper, stir well to thoroughly combine it with the vegetable mixture, and then add 1 1/3 cups of the water, and bring the mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer for 30 minutes.

Meanwhile, in another medium saucepan, place the remaining 1 1/3 cups water, and bring it to a boil. Add the basmati rice and quinoa, stir, cover, reduce the heat to low, and simmer the mixture for 15 minutes. At the end of the cooking time, remove both saucepans from the heat, leave the saucepans covered, and set them aside for 5 to 10 minutes to allow the grains to steam.

Using a little safflower oil, lightly oil (or mist with oil) a 9- by 5- by 3-inch loaf pan, and set aside.

Add the cooked basmati rice-quinoa mixture to the millet-vegetable mixture, along with the chopped parsley, and stir well to combine. Taste and adjust the seasonings, to taste. Transfer the mixture to the prepared loaf pan and pack it down firmly into the loaf pan.

Bake the loaf at 350 degrees for 25 to 30 minutes or until lightly browned on top. Remove the loaf pan from the oven and allow it to cool on a rack for 10 minutes. Invert the loaf onto a plate or serving platter, remove the loaf pan, and allow the loaf to cool a few minutes before slicing with a sharp knife.

Serve slices plain or topped with your choice of gravy or tomato sauce.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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