1/2 cup of raw millet, rinsed
2 tablespoons olive oil
1/2 teaspoon cinnamon
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup sliced mushrooms
1/2 cup sunflower seeds, whole or ground
1/2 cup oat flakes
4 tablespoons tamari
2 tablespoons nutritional yeast
1 teaspoon each; thyme, basil, parsley and sage
1/4 teaspoon cloves or allspice
pinch of cayenne
1 cup vegetable broth
2 crust pastry
Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling. Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes. Remove from heat and let millet stand, covered, 10 minutes. In large frying pan, saute onion and garlic in the olive oil until onion is translucent. Add mushrooms, and cook for an additional 5 minutes. Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well. Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350F for approximately 25 minutes, or until the crust is nicely browned. Serves 8.
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