Cookbook:Lentil Rice Loaf
This isn't exactly a meatloaf imitation, but it is a hearty version of a vegetarian classic. It's not too far from a version that was sold commercially in the past, but has been discontinued. Now you have to make your own, and this one is more flavorful and has better ingredients than the discontinued one.
- ½ cup brown rice (not all will be used)
- ½ cup lentils
- 2½ cups vegetable stock
- 1 bay leaf
- 1 beaten egg
- 2 tablespoon (approx.) seasoned bread crumbs
- ½ finely chopped onion
- 1 tablespoon olive oil
Cook the lentils (in about 1½ cups of stock, with the bay leaf). 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. At the same time, cook the brown rice in 1 cup of stock--bring the stock to a boil, add rice, reduce heat to low, cover and cook at lowest setting for 50 minutes.
Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added--maybe two to three tablespoons' worth, but not too much. To the lentil-rice mixture add the egg, onion, olive oil and bread crumbs. Adjust ratio of rice to lentils by adding more rice if desired. Add 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. Allow to cool for at least ten minutes before cutting and serving. Serves 4.