Lentil Rice Roast With Cashew Gravy

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