Name: Walnut and Rice Loaf With Chive Sauce
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 4-6 serving(s)
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; 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

1

Recipe by Rhiannon and Matt

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:

1

Person talking

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Rhiannon and Matt

Contributor

@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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by luvcookn

10/13/2008

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.

3

Reply
creation by Rhiannon and Matt

2/19/2008

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.