Millet Loaf

(from Forks Over Knives)

INGREDIENTS

• 1½ cups low-sodium vegetable broth or water

• ¾ cup millet

• 1 cup finely chopped onion

• 1 tablespoon snipped fresh sage

• 1 tbsp snipped fresh thyme

• 12 cloves garlic, minced

• ½ teaspoon freshly ground black pepper

• ⅛ teaspoon ground nutmeg

• 2 tablespoons white miso paste

• ¼ cup hot water

• ¾ cup tomato sauce or ketchup

• ¼ cup nutritional yeast (optional)

• Salt, to taste

INSTRUCTIONS

In a medium saucepan bring broth to boiling. Stir in millet. Return to boiling; reduce heat to medium. Cover pan, and cook 20 to 25 minutes or until millet is tender.

Meanwhile, preheat oven to 350°F. In a large saucepan cook onion over medium heat 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add sage, thyme, garlic, pepper, and nutmeg; cook and stir 1 minute.

Dissolve the miso paste in ¼ cup hot water, and stir into onion mixture. Stir in ¼ cup of the tomato sauce and nutritional yeast, if using the yeast. Stir in cooked millet. Season with salt.

Immediately press mixture into a 9x5-inch nonstick loaf pan. Top with the remaining ½ cup tomato sauce. Bake 30 minutes or until heated through. Let stand 10 minutes before slicing.

NUTRITIONAL INFORMATION:

Per serving (⅙ of recipe): 125 calories, 14 g carbohydrates, 2.7 g protein, 0.8 g total fat, 0.2 g saturated fat, 0 g cholesterol, 281 mg sodium, 1.9 g fiber, 3.2 g sugar

Note: Nutritional information is provided as an estimate only.