Lentil Rice Loaf
Lentil rice loaf isn't exactly a meatloaf imitation, but it is a hearty version of a vegetarian classic.
Servings
4
½ cup lentils
2½ cups vegetable stock
1 bay leaf
½ cup brown rice (not all will be used)
1 egg, beaten
About 2 tablespoons seasoned bread crumbs
½ finely-chopped onion
1 tablespoon olive oil
Combine the lentils and the bay leaf with 1œ cups of the stock. Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered.
45 minutes
Meanwhile, cook the brown rice in 1 cup of the stock: bring the stock to a boil, add rice, reduce heat to low, cover, and cook at the lowest heat for 50 minutes.
50 minutes
Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be addedâmaybe 2â3 tablespoons worth, but not too much.
Add the egg, onion, olive oil, and bread crumbs to the lentil-rice mixture. Adjust ratio of rice to lentils by adding more rice if desired. Mix in bread crumbs until mixture holds together.
Place mixture in a small greased baking dish, and bake at 350°F for 35 minutes, or until a crust is formed around the edge.
35 minutes
Allow to cool for at least 10 minutes before cutting and serving.
10 minutes