This is kind of a meat loaf substitute - it works well as a centerpiece for a vegetarian meal, especially if you're accustomed to serving meat in a starring roll. Served this when the Bank/Rosenzweigs joined us for a stratospherically wonderful Shabbat dinner.
Notes: you need to cook the rice in advance. Also, you need to grease the pan super well. Spraying is not enough. Add a layer of butter or margarine so it comes out more easily.
Also: make a double recipe and freeze half. Or even make 1.5 times the recipe and make two nice sized loaves. If you don't have a second loaf pan, just freeze in a ziplock.
Loaf
4 eggs, beaten
6 oz. Cheddar cheese, grated
1 1/2 c. walnuts, chopped
1 c. cooked brown rice
1/2 c. quick oats (or presumably you could soak steel ground oats in advance)
1/2 c. chopped mushrooms
1 medium onion, chopped fine (you could also add chopped celery)
1 clove minced garlic
salt & pepper to taste
Combine all the ingredients in a large bowl and mix well. Pack into well-oiled large loaf pan. Bake at 350 for 50 minutes. Let stand ~ 10 minutes.. Unmold onto serving platter.
Mushroom Sauce
(You could use any sauce or gravy, but this is the recipe.)
1/3 c. butter
8 oz sliced mushrooms
3 T flour
2 c. milk
salt, cayenne pepper to taste
- In saucepan, melt butter over low temperature.
- Saute sliced mushrooms until soft.
- Stir in flour, salt and cayenne and gradually add milk.
- Cook until thick, without boiling. This is boring and always takes longer than you expect! Listen to a pod cast :-)
You can pour the mushroom sauce on the loaf, or serve it on the side.
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