Herbed Millet and Pecan Loaf

I don’t normally use grains that aren’t available in the regular grocer, but I had some millet in my freezer just begging to be used.  After trying this recipe – I will be using a lot more millet than before.  I used my rice cooker to make the millet – but have included directions for cooking it on the stove.  Next time, I am going to make 4 batches of millet, and freeze what I don’t use to have it on hand.  Also, my kids kept saying the millet was bird food, but they loved this loaf!


  • 1/2  C millet
  • 1   1/2  C vegetable broth
  • 1 T olive oil
  • 1 med yellow onion, finely chopped
  • 1 celery rib, minced
  • 4 garlic cloves, minced
  • 1 medium carrot, finely shredded
  • 2 C pecan pieces
  • 2 T dried parsley
  • 1 tspn basil
  • 2 T soy sauce
  • 1/4 tspn black pepper


1.  In a medium saucepan, bring the millet and broth to a boil.  Reduce heat to low, cover and cook until water is absorbed, 35 to 40 minutes.

2.  Preheat the oven to 350.  Lightly oil a 9-inch loaf pan and set aside.  In a large skillet, heat the oil over medium heat.  Add the onion, celery and garlic.  cover and cook until softened, about 5 minutes.  Stir in the carrot and transfer to a large bowl.  Set aside.

3.  In a food processor, combine the pecans, parsley and basil.  Pulse until the pecans are finely ground.  Add to the celery mixture and stir to combine.  Add the cooked millet and the soy sauce and pepper.  Stir well to mix.

4.  Transfer the mixture to the prepared loaf pan and smooth the top.  Bake until firm, about 30 minutes.  Let stand at room temperature for 15 minutes before slicing.

This recipe was adapted from 1000 Vegan Recipes by Robin Robertson.

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