Lentil and brown rice loaf with carrot and zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Brown Rice, medium grain, 1 cup * Lentils, 1 cup * Zucchini, 1 cup, grated * Carrots, raw, 1 cup, grated * Egg, fresh, 5 medium * *Rye flour, light, 0.25 cup * Sage, 1 tsp dried or 1 Tbsp fresh * Fresh Chives, 3 tbsp chopped * Mushrooms, fresh, 4 large * Garlic, 2 tsp * Olive Oil, 2 tbsp * Oregano, ground, 1 tbsp * *Soy Sauce, 1 tbsp * Granulated Sugar, 2 tsp * Salt, 1 tsp * Paprika, 1 tsp * Parsley, 1 tbsp * Black pepper * Cheddar Cheese, .25 cup, grated * Sunflower Seeds, without salt, 1 oz * Pumpkin Seeds, 1 oz
Cook rice and lentils in 8 litres of water until soft (approx 10 minutes in a pressure cooker). Drain and rinse under cold water.
Fry garlic and mushrooms in the olive oil until soft. Mix all ingredients in a large bowl and season to taste.
Pour mixture into 2 medium loaf tins, and sprinkle sunflower and pumpkin seeds on top of loaves. and cook at 200 Celcius for 35-40 minutes. Makes 12 slices.
Number of Servings: 12
Recipe submitted by SparkPeople user GARLICDALEK.
Fry garlic and mushrooms in the olive oil until soft. Mix all ingredients in a large bowl and season to taste.
Pour mixture into 2 medium loaf tins, and sprinkle sunflower and pumpkin seeds on top of loaves. and cook at 200 Celcius for 35-40 minutes. Makes 12 slices.
Number of Servings: 12
Recipe submitted by SparkPeople user GARLICDALEK.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 6.9 g
- Cholesterol: 80.4 mg
- Sodium: 328.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.0 g
- Protein: 6.5 g
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