In our interview this week, Dr. Pam Popper noted that her favorite meal was Chef Del’s millet loaf. Well, guess what…she provided the recipe for you all to enjoy! Looks like some good healthy comfort food. I’m gonna make this and have it with some stone-ground mustard and a huge salad. Give it a whirl and let me know what you think.
3½ cups water
1¾ cups millet
2 large leeks, diced small and rinsed
3 celery stalks, diced small
3 cloves garlic, minced
¼ cup fresh basil, minced
2 teaspoons fresh thyme leaves, minced
1 cup tomato sauce, divided
- Bring the water to a boil in a medium saucepan. Add the millet and cook covered for 20 minutes.
- Preheat the oven to 350 degrees.
- Preheat a large skillet over medium heat and add the leek and celery. Sauté for eight or nine minutes, or until the leeks start to brown. Add water one to two tablespoons at a time, as needed, to keep the vegetables from sticking.
- Add the garlic, basil, and thyme; cook another minute. Add half of the tomato sauce and the cooked millet. Mix well and spoon the mixture into a nonstick loaf pan. Top with the remaining tomato sauce and bake for 35 to 40 minutes.
- Remove from the oven and let sit for 15 minutes before slicing.