Sweet Potato, Rice, and Barley Loaf

[Guest guest]

* Exported from MasterCook *

 

Sweet Potato, Rice, and Barley Loaf

 

Recipe By :Karen Hubert Allison

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups vegetable broth

1/2 cup brown rice

1/4 cup barley

2 cloves garlic -- sliced

3 cloves garlic -- minced (1 scant teaspoon)

1 2/3 cups grated yam or sweet potato

1 cup grated carrots

3/4 cup crumbled tofu

1/2 cup grated Parmesan cheese -- (1/2 to 2/3)

1/2 cup pureed raw onion

4 egg whites

1 tablespoon chopped fresh rosemary -- or 1 teaspoon dried

1 tablespoon chopped fresh savory -- or 1 teaspoon dried

Salt and ground black pepper to taste

2 teaspoons olive oil

 

If you are looking for supper ideas that your children will actually eat, a loaf

as sweet as this one will agree with both them and grownups. My seven- and

nine-year-olds like this loaf when it is hot, and they also eat it

cold in sandwiches. Granted, they devote long blocks of concentrated time to

picking out every visiible centimeter of sauteed onion if I am foolish enough to

include it in this or any other recipe, so unless you are preparing this for an

adult audience or your table is graced with sophisticated eaters, large or

small, leave out the onions, or puree and hide them as I so sneakily suggest

here.

 

Bring the vegetable broth to a boil in a saucepan and add the rice, barley and

sliced garlic. Simmer covered for 40 minutes. Remove from the heat and let stand

for another 10 minutes to steam. Put the rice and barley in a large mixing bowl

and allow to cool.

 

Preheat the oven to 375 degrees.

 

Combine the grated yam, carrots, tofu, cheese, raw onion, crushed garlic, and

egg whites with the cooled grains. Season with rosemary, savory, salt, and

pepper.

 

Brush a shallow baking dish with 1 teaspoon of olive oil, Pour and pat the

mixture into the baking dish. Brush the top with the remaining teaspoon of olive

oil. Bake uncovered for 45 minutes or until the top is nicely browned.

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 144 Calories; 4g Fat (23.8% calories from

fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 432mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0