Walnut and Rice Loaf With Chive Sauce

READY IN: 1hr 50mins




  • 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.