Carrot Cashew Slice
|Millet||9 Ounce (250 gram)|
|Water||1 Pint (600 milliliter)|
|Cashew nut pieces||9 Ounce (250 gram)|
|Carrots||4 , grated|
|White cabbage||1⁄2 , finely chopped|
|Celery stick||4 , finely sliced|
|Mixed herbs||1 Tablespoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
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.
Meanwhile, preheat the oven to 22QÂ°C/425Â°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.