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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 4 |
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You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms. Ingredients:
1 cup uncooked white rice |
2 tablespoons vegetable oil |
1 onion, finely chopped |
1 cup cooked lentils |
1 cup chopped fresh mushrooms |
1 tablespoon vegetarian worcestershire sauce |
salt and pepper to taste |
1 egg, beaten |
1 tablespoon garlic powder |
1 tablespoon italian seasoning |
1 tablespoon dried parsley |
1/2 cup ketchup |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
4. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
5. Bake in preheated oven for 45 minutes.
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