Chef Macro Val Presents: Wild Rice Pilaf & Millet Tempeh Loaf    Part 2
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(For all ingredients, please use organic versions if available)
Wild Rice Pilaf
1½ cups brown rice
¾ cup wild rice
4 cups water
3 tablespoons tamari
4 dried shiitake mushrooms (soaked)
1 onion (diced)
3 cloves garlic (minced)
2 stalks celery (diced)
2 carrots (diced)
1 teaspoon thyme
½ teaspoon rosemary
¼ cup parsley (minced)

Tempeh Millet Loaf
1 cup millet
2 cups water
1 package tempeh (crumbled)
½ onion (diced)
3 cloves garlic (minced)
1 carrot (grated)
¼ cup walnuts (ground)
½ cup rolled oats
3 tablespoons tamari
5 tablespoons tahini
1 teaspoon basil
½ teaspoon marjoram
¼ teaspoon paprika
⅔ cup water
Onion Gravy
2 cups water
¼ onion (diced small)
2 tablespoons minced parsley
1½ tablespoons tamari
1 teaspoon sea salt
2 tablespoons kudzu (dissolved in ¼ cup water)

Wild Rice Pilaf
  1. Clean wash the brown rice and the wild rice.
  2. Soaked the dried shiitake in water. Use the water as part of the water for cooking the rice.
  3. Add the water to the brown rice (1 cup from the soaked shiitake mushroom, and add another 3 cups of water).
  4. Add in the shiitake mushroom to the brown rice.
  5. Cook the rice with the shiitake mushroom in it.
  6. Add in the tamari into the rice.
  7. Put the rice pot on a burner, and bring it to an open boil.
  8. After boiling for 3 or 4 minutes, put the burner at the lowest possible setting and let it simmer for 1 hour.
  9. Meanwhile, you can sauté the onion by using toasted sesame oil and tamari for a couple of minutes.
  10. When the onions become soft, put it aside of the pan, and put the carrots in the middle and continue sautéing until the carrots start to brown.
  11. Add a little tamari to the carrots.
  12. Add in the celery and continue sautéing.
  13. When the rice is done for 1 hour, take out the shiitake mushroom, and cut it into long strips.
  14. Put the mushroom strips into the sautéing vegetable, mix it for a moment.
  15. On another frying pan, sauté the minced garlic for one minute only, and then put it into the sautééd vegetable.
  16. Let all the vegetables cook for about 2 minutes. After that, stir them all together, and let them cook just for another minute.
  17. Put the rice in a nice big bowl.
  18. Add in the rosemary and the thyme, mix them together.
  19. Add the sautééd vegetable into the big bowl, and mix it all together.
  20. Pour the mixed rice into a casserole dish, and sprinkle some minced parsley on the top.
  21. Next, put it into the oven of 350 degrees for about 20 minutes.
  22. Take it out, and put it on a plate
Tempeh Millet Loaf:
  1. Crumble the tempeh by using a food processor, and just puree it up until it is into little pieces.
  2. Sauté the tempeh in some toasted sesame oil, season it with some delicious tamari, and cook it for about 2 minutes.
  3. Put the tempeh in a big bowl.
  4. Sauté the diced onion in some toasted sesame oil with a little slash of tamari for about 2-3 minutes.
  5. Add in the minced garlic into the onion and sauté it for 1 minute only.
  6. Put the onions and the garlic into the big bowl.
  7. Pour ⅔ cup of water into the hot sauté pan so you get all that delicious seasoning from the bottom of the pan. And then pour the water into the big bowl.
  8. To prepare the millet, take 1 cup of millet and 2 cups of water; bring it to an open boil.
  9. Put it on a simmer for about 20 minutes until all the water has been absorbed.
  10. Add the millet to the big bowl of ingredients.
  11. Add in the rolled oats, the walnuts, the tamari, some tahini, ¼ teaspoon of paprika, 1 teaspoon of basil dan ½ teaspoon of marjoram.
  12. Mix everything together.
  13. Take a loaf pan that’s oiled, put the ingredients into the loaf pan.
  14. Bakes at 350 degrees for 1 hour.
  15. When it’s done, let it rest for about 5 or 10 minutes before take it out of the loaf pan and cut it.
Onion Gravy:
  1. Put some water in a pot, and boil it.
  2. Add ¼ of diced onion to the water.
  3. Season the gravy with the tamari and a little bit of sea salt.
  4. The star ingredients of the gravy is the thickening agent which is kudzu.
  5. Dilute the kudzu in some water, use fork to help you.
  6. Pour the kudzu water into the hot gravy on the stove.
  7. The gravy will immediately turns white.
  8. Stir the gravy to make the whiteness goes away, and to thicken the gravy.
Serving Suggestions:
  1. Put the rice pilaf on a plate.
  2. Put a piece of Millet Tempeh Loaf on the rice pilaf.
  3. Pour some gravy over the top.
  4. Ready to be served.

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