Almond & Sesame Nut Roast With Mushroom-Onion Sauce

READY IN: 1hr 30mins
YIELD: 12 slices




  • Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
  • Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
  • Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
  • To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
  • Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.