Holiday cooking is upon us again and, for some people, it can be challenging to remain true to your healthy lifestyle during this decadent, rich, culinary time of year. Some rules of thumb to remember when you are first starting out on your healthy holiday menu are to keep it simple. You do not want to overwhelm yourself at first, so stick to what you know. If you have a recipe that you make on a regular basis, do not discount it just because you think it is not special enough for the holidays. You can spruce up the recipe to make it richer for the holiday dinner table.
Adding a little extra spice to your dishes can make them special for the holidays. Sage is the signature spice for stuffing and can be added to any brown rice or millet dish you are creating for the holidays. Thyme and rosemary are also great spices to add to your dishes, and all three taste very good together. Also adding nuts, such as walnuts or pecans, imparts wonderful flavor and texture to dishes, making them richer and extra special for the holidays.
Short grain brown rice is high in antioxidants, B vitamins, fiber, and is a complex carbohydrate for energy. Use the short grain in your holiday loaf because the kernels stick together, making the loaf hold together when you cook it, as opposed to a long grain brown rice that is looser.
Green lentils are high in calcium, iron, potassium, zinc, vitamin K, and protein. The green lentils become soft once cooked and, together with the brown rice, will give you the consistency you are looking for to create the best holiday loaf.
Creamy, nutty, and slightly sweet, millet is known for feeding and nurturing your spleen, pancreas, and stomach; it is considered an anti-stress grain. Millet has the highest amino acid protein profile and highest iron content. It is a gluten-free grain and contains B vitamins and is also rich in phosphorus. Millet is the easiest whole grain to digest and is alkalizing to the body. Millet, once cooked, will hold together, also contributing to the perfect consistency for a holiday loaf.
Holiday Lentil, Brown Rice, Millet Loaf
1/2 cup short grain brown rice
1/2 cup green lentils
1/2 cup millet (peeled and cut into cubes)
2-inch piece kombu (sea vegetable)
3 cups water
1/2 cup onion (diced)
2 garlic cloves (minced)
1/2 cup grated carrots
1/2 cup mushrooms (chopped small)
2 T. tamari
1 T. tahini
2 tsp. dulse flakes
1 tsp. sage
1 tsp. thyme
1/2 tsp. sea salt
Put in a pot the brown rice, lentils, millet, kombu, 3 cups water, onion, garlic, grated carrot, and mushrooms.
Turn on high heat and let it come to a boil.
Turn down the heat to the lowest possible temperature, cover, and simmer for one hour until all water has been absorbed. Remove from the heat and let sit for 5 minutes.
In a large mixing bowl, put the cooked lentils and grains, tamari, tahini, dulse flakes, sage, thyme, and sea salt, and mix all together.
Put the mixture in a large loaf pan and gently press down.
Bake at 350° for 45 minutes. Remove from the oven and wait 10 minutes before cutting.
