1 cup millet
2-1/2 cups water
1 cup finely
chopped onion
1 cup finely chopped or shredded carrot
1 cup finely diced celery
1-1/4 tsp salt
1/2 tsp crushed
garlic
1/2 tsp dried thyme, crushed
2 Tb olive oil
1/2 to 1 cup chopped pistachios
Oil a large loaf pan and set it aside. Rinse millet and place in large,
heavy pot along with water, onions, carrots, celery, salt, garlic, and thyme. Bring to boil, cover and turn heat down to
medium-low and simmer 30 minutes. Remove from heat and let stand, covered, for 10 minutes.
Stir in oil and pistachios
and mix well. Spoon into the loaf pan, packing mixture down firmly. Place on a cooling rack and allow the loaf to rest in
the pan at room temperature for 15-20 minutes. Carefully turn the loaf out of the pan onto a cutting board or platter. Cut
into slices and serve. Serves 8.
(From Vegan Vittles)