Lentil-Rice Roast with Cashew Gravy

• 1 1/2 cups lentils
• 1 1/2 cups millet
• 1 1/2 cups brown rice
• 9 cups water
• 1 cup bread crumbs
• 1/2 cup rolled oats
• 1/2 cup cashew nuts finely ground
• 1/4 cup vegetable oil
• 3 tablespoons onion powder
• 1 1/2 tablespoons sage crumbled
• 1/2 teaspoon celery seeds
• 1 x salt to taste
• 1 x garlic powder optional
• 2 cups water
• 1/2 cup cashew nuts
• 2 tablespoons cornstarch
• 2 tablespoons onion powder
• 1/2 teaspoon salt

1. Pick over the lentils, then combine in a saucepan with the millet, rice, and water.
2. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.
3. Preheat the oven to 350F (180C).
4. Lightly oil two 8 1/2 x 4 1/2 inch loaf pans.
5. Add the remaining loaf ingredients and mix well.
6. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch.
7. Make gravy.
8. Place ingredient in a blender and liquify.
9. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick.
10. Add more water if the gravy becomes too thick.
11. Keep warm.

lentils, millet, brown rice, water, bread crumbs, rolled oats, nuts, vegetable oil, onion powder, sage, celery seeds, salt, garlic, water, cashew nuts, cornstarch, onion powder, salt

Taken from recipeland.com/recipe/v/lentil-rice-roast-cashew-gravy-43950 (may not work)