https://www.lifestylefood.com.au/recipes/6256/nut-loaf

LifestyleFOOD.com.au

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.

Ingredients

  • 75g (2½ oz) brown rice

  • Salt and black pepper

  • 15g (½ oz) dried cepes (mushrooms)

  • 30g (1 oz) butter

  • 2 carrots, grated

  • 1 small onion, finely chopped

  • 1 garlic clove, crushed

  • 250g (8 oz) button mushrooms, chopped

  • 1 tbsp rosemary, chopped

  • 125g (4 oz) Brazil nuts, toasted and chopped

  • 60g (2 oz) pine nuts, toasted

  • 175g (6 oz) cheddar cheese, grated

  • 1 egg, beaten

  • Sunflower oil for greasing

  • Rosemary sprigs to garnish

Method

  • 1.

    Cook the rice in boiling salted water for 30-35 minutes until tender.

  • 2.

    Soak the cepes in a bowl of warm water for about 20-30 minutes.

  • 3.

    Drain the rice. Drain the cepes, pat dry and chop finely.

  • 4.

    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.

  • 5.

    Purée the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg. Season with salt and pepper.

  • 6.

    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 information

Nutritional analysis per serving (7 servings)

  • Energy 394kj
  • Fat Total 32g
  • Saturated Fat 10g
  • Protein 12g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 323mg

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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