Lentil and Rice Loaf
3 cups of vegetable broth
3/4 cups of dried lentils
1 cup of basmati rice
1/2 cup of grated carrots
1/2 cup of finely chopped onions
1/2 cup of seasoned bread crumbs (I used some seasoned salad croutons that I crushed)
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
1/4 cup of ketchup and a little more for the top after it is cooked.
1 egg slightly beaten
- In med-large saucepan, add lentils to broth. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Add the rice, carrots, and onions. Bring back up to a boil. Reduce heat to low and simmer for 15 to 18 minutes more, or until liquid is absorbed and lentil and rice are tender. Remove from heat, leave covered, and let rest for 10-15 minutes. In the meantime, preheat over to 350°F
- Line an 8x4x2-inch loaf pan with parchment paper making sure that the parchment paper is large enough to hang out of the side of the pan or to use a glass loaf pan, 8x4x2-inch, spray it with cooking spray first. Stir in the remaining ingredients into the rice and lentils. Press this mixture firmly into prepared pan (using a piece of waxed paper to press this mixture firmly into pan giving it a tighter and firmer loaf-remove the waxed paper before baking).
- Bake in preheated 350°F for 40-45 minutes or until golden brown on top and loaf is firm. Cool for 10 minutes in pan. Invert onto a serving dish. Spread some ketchup on top.
- Slice and serve-Serves 6.
Note: In place of the ketchup, try using spaghetti sauce, taco or salsa sauce.