Prep 50 mins
Cook 1 hr
This loaf is a tasty and filling dinner. Another recipe from Charmaine Solomon's Complete Vegetarian Cookbook. The carrot, scallions & mushrooms smell fantastic while cooking in the skillet! You will need 2 1/2 cups of cooked brown rice.We would suggest making the loaf a day before & leaving it to cool in the tin over-night in the fridge; we served it directly from the oven & it crumbled when cut. We added a tblsp of light thickened cream to the sauce & preffered it like this.
- 30 g butter (1 oz)
- 2 carrots, finely diced (or grated)
- 2 teaspoons ground cumin
- 4 large spring onions, sliced finely (scallions)
- 250 g mushrooms, coarsely chopped
- 3 eggs, lightly beaten
- 1 cup tomato puree (8 fl oz)
- 1⁄2 cup cheese, grated
- 1⁄2 cup walnuts, chopped
- 2 tablespoons parsley, finely chopped
- 1 1⁄2 teaspoons salt (or to taste)
- 1⁄2 teaspoon black pepper
- 2 1⁄2 cups cooked brown rice
- 1 cup dry white wine (4 fl oz)
- 2 spring onions, chopped
- 2 tablespoons lime juice (OR 1 tablespoon lemon juice)
- 1⁄2 teaspoon grated lime rind (or lemon rind)
- 100 g butter, softened (3 1/2 oz)
- 2 tablespoons chives, chopped
- sea salt, to taste
- white pepper, to taste
- Turn on oven at 180°C (350°F).
- Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
- Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
- Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
- Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
- Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
- Pack the mixture in well, being careful to to fill the corners.
- Bake in pre-heated oven for 50-60 mins or until firm.
- Cool slightly before turning out or cutting individual slices.
- To Make Chive Sauce:.
- In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
- Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
- Stir in the chives and season to taste with salt & pepper.
- If you feel the flavour is too sharp, stir in a little thickened cream.
This is truly wonderful! I served this as part of a vegetarian Thanksgiving dinner here in Canada.The crunch of the walnuts is very satisfying. I did find however..find that the sauce was a bit of a challenge to emulsify. But it finally did and it has just the right amount of tang to bring out the flavour of the veggies. I will definately be making this again and again. Thank you for sharing.