| Red Lentil and Rice Loaf - Recipe #94 |
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| Author: | April Ashcroft | | Ingredients: | 5 cups water
1 1/2 cups red lentils, rinsed
2 cups brown rice
15 ounce can chopped tomatoes (drain well)
1 medium onion chopped
1 cup finely chopped celery
10 mushrooms chopped
1 tsp thyme
1 1/2 tsp oregano
1 tsp sage
1 tsp garlic powder
1 tsp onion powder
2 cups packed fresh spinach, chopped
1/4 cup nutritional yeast
3 Tbsp Braggs Liquid Aminos | | Directions: | Bring water to boil. Stir in rinsed lentils and rice.
Reduce heat to simmer and cook for 30 minutes. In the mean time,
sauté' onion, celery and mushrooms in a little water until soft.
Add herbs and chopped spinach. Cover and cook until spinach is wilted.
When lentils and rice are done, partially mash mixture. Add the vegetables,
nutritional yeast and Braggs. Mix well. Press into a 13 X 9" cake pan.
Bake for 30 - 40 minutes. | | Prep Minutes: | 0 |
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