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    You are in: Home / Recipes / Lentil and Wild Rice Loaf Recipe
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    Lentil and Wild Rice Loaf

    Lentil and Wild Rice Loaf. Photo by DbKnadler

    1/1 Photo of Lentil and Wild Rice Loaf

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Sandy in California's Note:

    We frequently make this for Thanksgiving or Christmas for the vegetarians in the family. It's very nutritious and yummy and it goes great with the rest of the traditional holiday meal. You can make it ahead of time and then just pop it in the oven to heat up before the meal. Always serve it with the cashew gravy recipe I'm about to post separately. I'm not sure of where this recipe originated, but I got it from my sister years ago. I apologize for the some of the amount guestimates on the broth and spices as it's been a while since I've made it and we never had a real recipe, it's just scribbled on a piece of paper.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
    2. 2
      While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
    3. 3
      Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
    4. 4
      Put mixture into a greased loaf pan.
    5. 5
      Bake at 350 for 30 minutes covered and 15 minutes uncovered.
    6. 6
      Serve with Cashew Gravy.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on January 10, 2008

      55

      This was really tasty. I cooked this for vegan thanksgiving, and it was a hit, even with the omnies. I caught some flack for it not being a "loaf" (read: the slices didn't hold together) but I stuck the leftovers in the refrigerator and got some very cohesive slices from it the next day. I'd say if you want a really good slice, let it chill and then reheat, although it is still very tasty slices or no. highly recommended.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2012

      55

      I made this, along with the Yummy Vegan Gravy #376771 (thanks for the suggestion, MangoMom!), for my meat loving husband and he proclaimed a half a dozen times during dinner how much he liked it. What a hardy, delicious and filling mean-yum! This recipe is going into our regular dinner menu rotation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2012

      45

      This was delicious. It didn't hold together as a loaf for me but it still tasted great. Made for PAC Spring 12

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Lentil and Wild Rice Loaf

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.6
     
    Calories from Fat 98
    27%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 103.0 mg
    4%
    Total Carbohydrate 51.5 g
    17%
    Dietary Fiber 13.4 g
    53%
    Sugars 3.9 g
    15%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    vegetable broth

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