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Lentil and Rice Loaf

Cook Time: 2 hrs.

Prep Time: 25 minutes
Serves: 6-10

1 ¾ cups water
½ cup dry/uncooked brown-green lentils
½ cup dry/uncooked short-grain brown rice
2 teaspoons poultry seasoning
1 teaspoon granulated onion
1 medium yellow or white onion, chopped
5 medium white button mushrooms, chopped
1 large rib celery, sliced
1 tablespoon freshly chopped garlic (4 to 5 cloves)
½ cup old-fashioned rolled
¼ cup flax seed meal
1 can tomato paste (6 ounces)
2 ounces walnuts, chopped
1 tablespoon minced fresh sage
2 teaspoons minced fresh thyme
1 ½ teaspoons minced fresh rosemary

1. Place the water, lentils, rice, poultry seasoning, and
granulated onion into a medium saucepan over high
heat. When it begins to boil, reduce the heat to low
then cover and simmer for 45 minutes. Remove from
the heat and let stand for 10 minutes with the lid still
on. (Prepare your remaining ingredients while the rice
and lentils are cooking.)

2. Place 1 tablespoon of water into a medium frying pan
over high heat. When the water starts to sputter, add
the chopped onion, mushrooms, and celery, and cook
while stirring for 3-5 minutes, adding water as needed.

Add the garlic and stir for 2 min. more until the
vegetables have softened. Remove from heat.

3. Preheat the oven to 350 degrees. Line a
standard size loaf pan (9x5x3 inches) with
parchment paper.

4. Place the oats, tomato paste, and nuts into
a large bowl. Add the fresh herbs to the bowl.
When the cooked vegetables, rice, and lentils
have cooled for at least 10 minutes, add them
to the bowl, and stir until all of the ingredients
have been mixed thoroughly.

5. Place half of the mixture into a food
processor. Pulse about three times then
scrape down the sides. Pulse another three
times until evenly blended but still somewhat
chunky, then spoon into loaf pan. Place the
remaining half of the mixture into the food
processor and pulse in the same way. Press
the mixture firmly and evenly into the pan.

6. Cover the pan with aluminum foil and cook
for 40 minutes, remove foil and cool for
another 15-20 minutes. Cool for 10 minutes
before serving.

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