Title: Lentil-Rice Roast with Cashew Gravy
Categories: Entree Vegetarian
Yield: 14 Servings

1 1/2	c	Lentils
1 1/2	c	Millet
1 1/2	c	Brown rice
9	c	Water
1	c	Bread crumbs
1/2	c	Rolled oats
1/2	c	Cashews; finely ground
1/4	c	Vegetable oil
3	tb	Onion powder
1 1/2	tb	Crumbled sage
1/2	ts	Celery seed
		Salt; to taste
		Garlic powder (optional)
CASHEW GRAVY
2	c	Water
1/2	c	Cashews
2	tb	Cornstarch
2	tb	Onion powder
1/2	ts	Salt

Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

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