I was reading through my copy of The Everything Vegan Cookbook again and found the recipe for Lentil and Rice Loaf on Page 211. I did a few minor changes to the original recipe and baked it in an 8×8″ baking pan versus a loaf pan. It is a good base although I cut back the salt a wee too much, next time I will add in some (I note this in my recipe below) and I will use brown rice over white as well. As well next time I am going to bake it at a higher temperature.
The leftovers were nice. I formed two patties and pan-fried them until crispy and served them on Sandwich Thins with all the toppings today! Yummy lunch!
Lentil and Rice-Loaf
- 1 cup white rice
- 2 cups water
- 1 large sweet onion, peeled and diced
- 1½ tsp roasted garlic (jarred)
- 2 Tbsp extra virgin olive oil
- 2 15-ounce can lentils or about 3½ cups cooked lentils
- 1/3 cup all natural ketchup
- 1 Tbsp flaxseed meal + 2 Tbsp water, mixed together
- 2 Tbsp all-purpose flour
- ½ tsp dry parsley
- ½ tsp oregano
- ½ tsp ground black pepper
- ¼ to ½ tsp kosher salt
- ¼ tsp rubbed sage
- ¼ cup all natural ketchup
- Cook the rice – bring the water to a boil, add in the rice. Turn down to low and cooked covered for 20 minutes. Let sit to cool down for 10 to 15 minutes, uncovered.
- Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
- Heat a skillet over medium, add in the olive oil and onion, cook until tender, add in the garlic and continue cooking until the onions are turning light golden. Let cool a bit.
- Rinse the canned lentils and let drain.
- In a large mixing bowl add the lentils and mash-up till chunky. Add in the onions and garlic, ketchup, flour and flaxseed slurry and seasonings, mixing in. Stir in the rice.
- Spread into the prepared pan and pack down. Smooth on the ¼ cup of ketchup across the top.
- Bake for 1 hour, let cool for 10 minutes before cutting into squares.
Serves 4 to 5.