Try this Lentil-Rice Roast with Cashew Gravy recipe, or contribute your own.
Suggest a better descriptionPick 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
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 14 | ||
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Calories: 547 | ||
Calories from Fat: 115 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 1064.3mg | 37 % | |
Potassium 447.9mg | 12 % | |
Total Carbohydrate 90.9g | 27 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 82g | ||
Protein 17.9g | 26 % | |
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: 547
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