This recipe is from Donna Morgan.  Donna suggests serving the casserole/loaf

with a cooked sweet potato and salad.

 

• 1 cup millet (uncooked)

• 5 cups tomato juice

• 1 small can chopped olives (or to taste)

• 1 medium onion, chopped

• 1/4 cup sesame seed, ground

• ½ cup almonds or cashews, ground

• 1 tsp. sea salt

• ½ tsp. dried sage

• ½ tsp. savory

 

Mix all the ingredients in a 4-quart size pan.  Bring to a boil and then simmer for 20 minutes. 

Pour the hot mixture into a greased casserole dish that is 10 x 6 or larger. 

Bake at 350 for 35 to 45 minutes or until done.