Walnut and Rice Loaf With Chive Sauce |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 6 |
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This loaf is a tasty and filling dinner. Another recipe from Charmaine Solomon's Complete Vegetarian Cookbook. The carrot, scallions & mushrooms smell fantastic while cooking in the skillet! You will need 2 1/2 cups of cooked brown rice.We would suggest making the loaf a day before & leaving it to cool in the tin over-night in the fridge; we served it directly from the oven & it crumbled when cut. We added a tblsp of light thickened cream to the sauce & preffered it like this. Ingredients:
30 g butter (1 oz) |
2 carrots, finely diced (or grated) |
2 teaspoons ground cumin |
4 large spring onions, sliced finely (scallions) |
250 g mushrooms, coarsely chopped |
3 eggs, lightly beaten |
1 cup tomato puree (8 fl oz) |
1/2 cup cheese, grated |
1/2 cup walnuts, chopped |
2 tablespoons parsley, finely chopped |
1 1/2 teaspoons salt (or to taste) |
1/2 teaspoon black pepper |
2 1/2 cups cooked brown rice |
1 cup dry white wine (4 fl oz) |
2 spring onions, chopped |
2 tablespoons lime juice (or 1 tablespoon lemon juice) |
1/2 teaspoon grated lime rind (or lemon rind) |
100 g butter, softened (3 1/2 oz) |
2 tablespoons chives, chopped |
sea salt, to taste |
white pepper, to taste |
Directions:
1. Turn on oven at 180°C (350°F).
2. Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
3. Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
4. Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
5. Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
6. Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
7. Pack the mixture in well, being careful to to fill the corners.
8. Bake in pre-heated oven for 50-60 mins or until firm.
9. Cool slightly before turning out or cutting individual slices.
10. To Make Chive Sauce:.
11. In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
12. Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
13. Stir in the chives and season to taste with salt & pepper.
14. If you feel the flavour is too sharp, stir in a little thickened cream.
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