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
Recipes as a concept can be observed back into antiquity, in truth as far as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and dessert, something that is very familiar to us today. He also recounts how the ancient cooks used a good variety of herbs and spices, including some that we all recognise for example thyme, rue and dill. As our culinary historical trip moves to more modern times there are two interesting cookery books dating from the 14th Century : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that appears on menues today, but rather recipes for the types of food prepared by the cooks of the upper classes of the period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on food, some of which still exist in private libraries. When we get to the 1900s, cooking books were increasing in popularity due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Lentil Rice Roast With Cashew Gravy recipe.
