Try this savoury vegetarian dish consisting of nuts, mushrooms and brown rice shaped into a loaf and served hot with sprigs of rosemary for garnish.
Cook the rice in boiling salted water for 30-35 minutes until tender.
Soak the cepes in a bowl of warm water for about 20-30 minutes.
Drain the rice. Drain the cepes, pat dry and chop finely.
Melt the butter in a frying pan, add the carrots, onion, and garlic, and cook gently, stirring occasionally, for 5 minutes. Stir in the chopped mushrooms, rice, cepes and rosemary, and cook until softened.
Purée the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg. Season with salt and pepper.
Lightly grease a loaf tin, spoon in the mixture, and level the top. Cover with foil and bake in a preheated oven at 190ºC/375ºF/gas mark 5 for 90 minutes, or until firm. Turn out, cut into slices and garnish. Serve hot.
Nutritional analysis per serving (7 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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