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:
1hr 50mins
Serves:
Units:

ingredients

directions

  • 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.
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@Rhiannon and Matt
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@Rhiannon and Matt
Contributor
"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."
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  1. luvcookn
    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.
    Reply
  2. Rhiannon and Matt
    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.
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