Lentil and brown rice loaf with carrot and zucchini
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
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
Directions
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.