1 1/2 cup lentils
1 1/2 cup millet
1 1/2 cup brown rice
9 cup water
1 cup bread crumbs
1/2 cup rolled oats
1/2 cup cashews, finely ground
1/4 cup vegetable oil
3 tbsp onion powder
1 1/2 tbsp crumbled sage
1/2 tsp celery seed
1 salt, to taste
1 garlic powder (optional)
CASHEW GRAVY
2 cup water
1/2 cup cashews
2 tbsp cornstarch
2 tbsp onion powder
1/2 tsp 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 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
Servings: 14 servings
Lentil-Rice Roast With Cashew Gravy Recipe brought to you by Recipe Ideas
Categories: Bean; Gravies; Meat; Nut; Rice
The History of Recipes
Written cooking instructions as a concept can be found way back into antiquity, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just primitive pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs used many different spices and herbs, including some that we all recognise such as basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new culinary innovations prompted an eruption in cookery books, the majority of which are now in private collections. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Lentil Rice Roast With Cashew Gravy recipe.
