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Carrot Cashew Slice

Yogic.Chef's picture
Ingredients
  Millet 9 Ounce (250 gram)
  Water 1 Pint (600 milliliter)
  Cashew nut pieces 9 Ounce (250 gram)
  Oil 2 Tablespoon
  Carrots 4 , grated
  White cabbage 1⁄2 , finely chopped
  Celery stick 4 , finely sliced
  Mixed herbs 1 Tablespoon
  Freshly grated nutmeg 1⁄2 Teaspoon
  Tamari 1 Tablespoon
  Pepper 1 Pinch
Directions

Place the millet in a large pan with the water.
Simmer for 30-40 minutes, until tender.
Heat a dry frying pan and roast the cashews over a high heat for about 5 minutes, until lightly browned.
Set aside.
Meanwhile, preheat the oven to 22Q°C/425°F/Gas mark 7.
Heat the oil in a pan, add the vegetables and saute over a medium heat for about 15 minutes, until the vegetables are soft.
Add the cooked millet, roasted cashews, mixed herbs, nutmeg, tamari and pepper and mix well.
Spoon into an oiled 450g (1lb) loaf tin and bake in the oven for 15 minutes.
Leave to cool, then turn out of the tin.
Cut into slices and serve.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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