Recipe: Red Lentil and Amaranth Millet Loaf with Mushroom Medley Wine Sauce

Posted on June 8, 2013

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Recipe:
 
Ingredients
  • LOAF:
  • 1 cup Red Lentils, rinsed
  • ? cup Amaranth
  • ? cup Millet
  • 3-1/2 cup water
  • 1 Tbs. chopped garlic
  • 1 onion, chopped
  • 2 yellow summer squash, cut down the middle, lengthwise and then into half moons
  • 2 portobello mushrooms, chopped
  • 2 cups chopped scallions
  • 1 t. salt
  • 1 cup chopped basil
  • MUSHROOM MEDLEY SAUCE:
  • 1 Spanish onion, peeled and chopped
  • Olive oil
  • 4 cloves garlic
  • 3 Tbs Balsamic Vinegar
  • 1 cup red wine
  • 1 package dried porcini mushrooms
  • 2 cups sliced Portobello and white mushrooms
  • 1 t. salt
  • 1 t. chopped fresh rosemary
  • 1 t. fresh thyme chopped
  • 1 Tbs. fresh marjoram, chopped
  • Fresh ground pepper
  • 2 Tbs chopped parsley
  • 1 Tbs. Tamari
Instructions
  1. FOR THE LOAF:
  2. Bring the lentils, millet, and water to a boil in large saucepan. Lower heat to simmer, cover, and cook for 15 to 20 minutes, until the millet and lentils are soft.
  3. Meanwhile, in a large skillet, saut? the onions until translucent.
  4. Add the garlic, portobello mushrooms, and squash. Saut? for 3 minutes.
  5. Add the cooked lentils and millet, along with basil and scallions. Cook until all of the water is absorbed. Season to taste.
  6. Spoon mixture into loaf pan. Bake at 375 degrees for 40 minutes.
  7. Slice into 1 inch thick pieces and top with Mushroom Medley Sauce.
  8. FOR THE SAUCE:
  9. Soak I package of dried Porcini mushrooms in 1 cup of red wine.
  10. Saut? the onions in olive oil until translucent.
  11. Add the 2 cups of mushrooms, garlic and fresh herbs to the onions, and continue cooking until the mushrooms are soft.
  12. Through a wire strainer, drain the porcini mushrooms and reserve the wine.
  13. Chop the porcini mushrooms into small pieces. Remove Vegetables from pan.
  14. Add 2 Tbs. olive oil, and 2 Tbs flour (or gluten free flour) and with a whisk, stir until all lumps are removed.
  15. Add 1 cup of water and the red wine from the porcini mushrooms. Continue stirring with the whisk until thickened.
  16. Add the porcini mushrooms, and saut?ed vegetables back into the pan.
  17. Add the Vinegar, Tamari, S & P. Cook for 10 minutes. Taste and adjust spices.
  18. Cut loaf into slices and pour 2 Tbs. of sauce over each piece. Serve immediately.

Step-By-Step Photo Instructions

Bring the lentils, millet, and water to a boil in large saucepan.? Lower heat to simmer, cover, and cook for 15 to 20 minutes, until the millet and lentils are soft. Meanwhile, in a large skillet, saut? the onions until translucent.

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Add the garlic, portobello mushrooms, and squash. Saut? for 3 minutes.

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Add the cooked lentils and millet, along with basil and scallions. Cook until all of the water is absorbed. Season to taste.

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Spoon mixture into loaf pan. Bake at 375 degrees for 40 minutes.

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Slice into 1 inch thick pieces and top with Mushroom Medley Sauce.

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FOR THE SAUCE:
Soak I package of dried Porcini mushrooms in 1 cup of red wine. Saut? the onions in olive oil until translucent.

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Add the 2 cups of mushrooms, garlic and fresh herbs to the onions, and continue cooking until the mushrooms are soft.

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Through a wire strainer, drain the porcini mushrooms and reserve the wine. Chop the porcini mushrooms into small pieces. Remove Vegetables from pan. Add 2 Tbs. olive oil, and 2 Tbs flour (or gluten free flour) and with a whisk, stir until all lumps are removed. Add 1 cup of water and the red wine from the porcini mushrooms. Continue stirring with the whisk until thickened. Add the porcini mushrooms, and saut?ed vegetables back into the pan. Add the Vinegar, Tamari, S & P. Cook for 10 minutes. Taste and adjust spices.

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Cut loaf into slices and pour 2 Tbs. of sauce over each piece. Serve immediately.

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Posted in Recipes Tagged with: , June 8, 2013 Bhavani Jaroff