Best Lentil Rice Loaf Recipes

Lentil and Wild Rice Loaf image

Provided by Sandy in California

Categories Brown Rice

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup lentils
1/2 cup brown rice
1/2 cup wild rice
3 cups vegetable broth (more or less)
2 tablespoons olive oil
1 red onion
3 garlic cloves, crushed
1 large carrot, shredded
1/2 bunch broccoli, chopped small and steamed
1/2 cup cashews, roasted
basil
salt and pepper

Steps:

Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
Put mixture into a greased loaf pan.
Bake at 350 for 30 minutes covered and 15 minutes uncovered.
Serve with Cashew Gravy.

Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 1.8, Sodium 101.8, Carbohydrate 39, Fiber 6.3, Sugar 3.9, Protein 9.8

Lentil Rice Loaf image

Number Of Ingredients 10

3 cups water
3/4 cup uncooked lentils, sorted, rinsed
1 cup uncooked regular long-grain white rice
1/2 cup finely chopped onion
1/2 teaspoon salt
1 (14-ounce) jar spaghetti sauce
1/2 cup unseasoned dry bread crumbs
1/2 cup shredded carrot
1/8 teaspoon coarse ground black pepper
1 egg, slightly beaten

Steps:

1. In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat cover and simmer 5 minutes. Add rice, onion and salt mix well. Cover simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat cool 10 minutes.2. Heat oven to 350°F. Grease 8x4-inch loaf (1 1/2-quart) glass baking dish. (Do not use metal pan.) Add 1/4 cup of the spaghetti sauce and remaining ingredients to lentil mixture mix well, mashing mixture slightly while mixing. Press mixture firmly in greased dish.3. Bake at 350°F. for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven cool 10 minutes. Loosen edges with knife, if necessary invert loaf onto serving platter.4. In small saucepan, heat remaining spaghetti sauce for 3 to 4 minutes or until hot. To serve, slice loaf place on individual serving plates. Spoon warm sauce over each slice.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 290 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 35 mg 12% * Sodium: 540 mg 23% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 10 g 40% * Sugars: 3 g * Protein: 13 g * Vitamin A: 60% * Vitamin C: 10% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable or 3 Carbohydrate, 2 Vegetable

Nutrition Facts : Nutritional Facts Serves