Walnut and Rice Loaf With Chive Sauce

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.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 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

• Chive Sauce

• 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

Directions

1. Turn on oven at 180°C (350°F).
2. Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
3. Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
4. Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
5. Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
6. Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
7. Pack the mixture in well, being careful to to fill the corners.
8. Bake in pre-heated oven for 50-60 mins or until firm.
9. Cool slightly before turning out or cutting individual slices.
10. To Make Chive Sauce:
11. 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.
12. Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
13. Stir in the chives and season to taste with salt & pepper.
14. If you feel the flavour is too sharp, stir in a little thickened cream.