Main Ingredients

  • ½ cup millet
  • ½ cup long grain brown rice
  • 4 cups water
  • 1 cup (400g) peeled pumpkin, cut into wedges
  • ¼ cup gluten-free tamari
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sunflower seeds
  • 2 cups (100g) rocket or mixed lettuce leaves
  • 1 medium red capsicum, thinly sliced
  • 2 celery sticks, shredded
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 tablespoon tahini
  • 1 teaspoon sesame oil

Lunch: Pumpkin Grainy Slice

  • Preparation: 60 minutes
  • Cooking: 40 minutes
  • Serves 2-4

Preheat oven to 200°C and line a baking tray and a rectangular cake tin (28cmx 18cm) with baking paper.
Heat a dry fry pan over medium heat and add the millet and brown rice and cook for 5 minutes or until golden brown. This changes the properties of the grains to a more protein rich option. Transfer millet and rice into a pot and add the water. Cook over a medium heat till the millet and rice are soft and all the water is absorbed.
Meanwhile put the pumpkin in the oven on the baking tray and bake for 30 minutes or until soft. Cool slightly and mash until smooth.
Put the pumpkin, millet, rice and 1 tablespoon of tamari into a bowl and mix well. Pres into the cake tin and sprinkle with pepitas, sesame seeds and sunflower seeds and bake for 40 minutes or until set. Set aside for 10 minutes before cutting into slices.
Place lettuce, capsicum and celery into a bowl. Whisk the remaining tamari, mirin, tahini and sesame oil together and pour over salad and toss to combine. Serve the slice topped with the salad.

This recipe is great to have in a lunch box and is great to pre-make on a Sunday for lunch boxes during the week. This slice base can also be used as a pizza base or instead of crackers, bread in a sandwich or instead of a bun. The slice can be frozen and crisped in the oven. Dry frying the millet and brown rice can be done in large batches and stored in an airtight container ready for use next time.

This recipe is also delicious when topped with grilled chicken breast, lean beef, kangaroo steak, or lamb. Vegetarians and vegans can opt to use firm sliced grilled tofu or tempeh. You can use whatever salad ingredients you have in your fridge to decorate the slice.

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