Wild Rice and Lentil Curried Loaf recipe (having what's left for lunch today)

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Wild Rice and Lentil Curried Loaf

 

1 1/2 Cups water or vegetable stock

2 Tbl. soy sauce, divided

3/4 Cup brown lentils

1 Cup cooked wild rice

1/2 Cup oat bran

1/2 Cup minced celery

1/2 Cup mushrooms, stems and caps, finely chopped

1/4 Cup onions , finely chopped

1/2 Cup chopped walnuts or pecans

3-4 cloves garlic, minced

2 tsp. curry powder

1/4 tsp. cumin

1/2 tsp. sage

1/2 tsp. pepper

 

 

Preheat oven to 375 degrees. Bring water to a boil in a saucepan. Add 1

tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes

or until lentils are tender. Do not drain. Stir the lentil mixture in a large

bowl with the remaining ingredients. Mix well, the lentils will break down.

Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce.

Bake for about 45 to 50 minutes or until crisp on the outside. Let stand for 10

minutes before removing from pan, slicing and serving. Leftovers make great

sandwiches the next day.

 

 

 

 

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