|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Lentil Millet Brown Rice 'Meat'Loaf|
|Contributed by: Syren4444||Added: Mar 01, 2009 at 08:34 PM|
A thick, hearty, vegetarian loaf. Delicious sliced and served warm. Very easy to make and easy to modify for your blood type!
How to make it:
- 1 Cup Dry Lentils
- 1/2 Cup Dry Millet
- 1/2 Cup Dry Brown Rice
- 4 Cups Water
- 1 Small Onion
- 2 Cloves Garlic
- 2 Thin Carrots
- 2 Stalks Celery
- 1/2 Cup Chopped Walnuts (toasted or raw)
- 3 Egg Whites (or flax goo)
- Approx 2 Tablespoons seasoning (I used 1.5 teaspoon of each cumin, mustard, basil, parsley, rosemary, garlic powder, Sea Salt)
Other blood types might want to add tomato paste, tomato sauce, other herbs, and switch up the veggies and nuts. I'm sure other grains like quinoa would do nicely in this.)
- Preheat over to 350
- Spray loaf pan with olive oil spray.
- Bring 4 cups water to boil.
- add the dry millet/lentil/rice.
- Simmer one hour covered.
- Saute veggies then set aside.
- Toast and chop walnuts and set aside.
- Mix lentil/millet/rice mush with nuts, veggies, and add your seasonings.
- Taste and get your flavor right before adding the eggs.
- Add eggs (texture should be thick and moist, if too dry add more water, if too wet add a few tablespoon rice flour.)
- Smooth down into loaf pan and bake about 1 hour.
- Remove and let cool before slicing.
- Serve with all natural ketchup, homemade gravy, or even with agave syrup for breakfast!
Great as leftovers! A trick is to take a leftover slice from the fridge and put it in a pan with some non-stick oil and grill on both sides. Or also you can toast a slice in a convection oven.