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Main Course: Mushroom and Rice Loaf ...
This is an great recipe and best of all it is not difficult to prepare. You can serve it on its own or as part of a roast dinner with potatoes and vegetables. The quantities given here will make 2 - 3 portions.
Pre-heat oven to 300F, 150C.
- 1 cup (5.5 oz, 150 g) brown rice (raw)
- 1 large onion
- 3 cloves garlic
- 4 tbsp olive oil
- ½ cup (2 oz, 50 g) cashew nuts, chopped
- 3 - 4 large mushrooms
- 1 tsp. yeast extract (Marmite, Vegemite or similar)
- 1 tbsp. tahini
Boil the rice in plenty of salted water until cooked. Depending on your type of rice this will take about this will take 20 to 30 minutes.
While waiting, slice the onion and garlic, and fry these gently in the heated olive oil until they begin to caramelize.
Add the chopped mushrooms and the cashew nuts and cook for a few more minutes.
When the rice is ready, drain it, and then wash it with cold water in a sieve.
Add the rice to the onion and mushroom mixture, then add the remaining ingredients. Mix well.
Place the mixture in an oiled loaf tin and cover with cooking foil.
Bake it in the oven for about an hour, removing the foil for the last ten minutes. Turn it out onto a warmed plate for serving.