Recipe by Wendy Sue
From "Eat, Drink, and Be Healthy" (The Harvard Medical School Guide to Healthy Eating). Tried it on my skeptical vegetarian boyfriend, he loved it. I did too, and I was a meat-eater then. Good source of omega-3's and fiber. Can be made lighter using 1/2 the amount of walnuts, and more torn-up bread (I used a light wheat bread). Keeps VERY well.
Top Review by KristenErinM
this tastes very good. i used egg sub and a mixture of pecans, almonds, and pine nuts. the only problem i had was this wouldn't slice like a loaf. it was more like a casserole. next time i make it i'll cook it in a casserole dish. thanks for posting.
- 1 cup brown rice
- 2 cups vegetable broth (I used bouillon)
- 1⁄2 cup dried mushroom, diced (porcini, shiitake, or whatever you can find)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 2 cups chopped walnuts
- 1 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 2 garlic cloves, minced
- 1 cup whole wheat bread crumbs
- 1⁄4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 3 eggs, lightly beaten
Directions See How It's Made
- Preheat oven to 375°F.
- Combine rice, broth, mushrooms, 1 tbs. oil, and 1/2 teaspoons salt in a large saucepan. Bring to a boil; cover and simmer 45 minutes or until rice is tender.
- Let rice mixture cool in a large bowl.
- Place walnuts on a baking sheet and roast at 375 F for 3-5 minutes or until they begin to brown. Watch carefully to make sure they don't burn. Remove from oven and finely chop.
- Pour remaining 2 tbs. oil into a large nonstick skillet and warm over medium heat. Add onions and celery, saute for 5 minutes or until tender. Stir in remaining 1/2 teaspoons salt and garlic, cook another minute.
- Remove from heat, stir in bread crumbs, parsley, and thyme. Add this bread crumb mixture to the cooled rice. Stir in eggs and pat into an 8x8 inch loaf pan coated with a small amount of olive oil.
- Bake at 375 F for 45 minutes or until loaf is firm. Cool 10 minutes before slicing.