Lentil and brown rice loaf with carrot and zucchini

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lentil and brown rice loaf with carrot and zucchini calories by ingredient
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Number of Servings: 12


    * 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.

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