Try this Lentil-Rice Roast recipe, or contribute your own.
Suggest a better description(my comments are in [brackets]) [I also added Worcestershire sauce, a Tbsp I think, and Liquid Smoke, a couple shakes of the bottle, less than a Tbsp maybe a tsp, maybe a little more] [In a skillet with a little vegetable oil, toast the millet until it starts to crackle and turn a little darker.] Pick over 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 [or spray] a 8-1/2 by 4-1/2-inch loaf pan. Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pan and bake for 1 hour, or until lightly brown and the top is dry to the touch. Serves 6 to 8 [I was bad topped it with heated cream of celery soup mixed with a little cayenne pepper. Campbells now has low fat versions of their Cream of Whatever soups, so that would work. The recipe that suggested this as a topping said to use cream of celery or cream of mushroom, but there are so many toppings that would taste good on this loaf.] Posted to Digest eat-lf.v097.n042 by "BrownleeS"
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Serving Size: 1 Serving (1489g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3467 | ||
Calories from Fat: 672 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.7g | 100 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 26.3g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 7582.1mg | 261 % | |
Potassium 2540.6mg | 67 % | |
Total Carbohydrate 585.3g | 172 % | |
Dietary Fiber 57.8g | 231 % | |
Sugars, other 527.5g | ||
Protein 111.5g | 159 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3467
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