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
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 14|
|Calories from Fat: 115 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 547
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