Lentil Rice Veggie Loaf

During the winter months, it's great to enjoy warm foods.  For those who want a different approach to the standard meatloaf, this recipe can fill in the gaps.  Full of fiber, protein, and veggies, it's sure to please the family.  A gluten-free food, it's actually better the next day as all those flavors "get to know" each other better.  Don't be over whelmed with the ingredient list and directions.  It actually flows quite well.  Serve with mashed potatoes, green beans and a garden salad.

Lentil Rice Veggie Loaf

• 2/3 cup uncooked green lentils, rinsed and drained
• 1/3 cup short grain brown rice
• 1 cup finely chopped walnuts
• 2 cups water
• 2 cups low sodium vegetable broth
• 1 TBSP + 2 tsp sunflower oil
• 1 1/4 cup diced yellow onion
• 4 tsp minced garlic
• 1 1/2 cups grated sweet potato
• 1 cup diced baby mushrooms
• 2 cups loosely packed shredded curly kale
• 1 1/2 tsp dried parsley
• 1 1/2 tsp ground dried rosemary
• 1/2 tsp dried thyme
• 1/2 cup partially ground gluten-free rolled oats
• 1/2 cup almond meal
• 1 TBSP gluten-free Worcestershire sauce
• 2 large eggs, whisked
• salt and pepper, to taste

for the glaze

• 3/4 cup ketchup
• 1 tsp Worcestershire sauce
• hot sauce, to taste

Directions

Place lentils, rice, water and veggie broth in a medium pot and bring to a boil over high heat.  Reduce heat to a constant simmer and keep uncovered.  Stir every few minutes and let cook for about 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender.

Meanwhile, preheat the oven to 300º F.  Toast walnuts on a baking sheet for 12-15 minutes until light golden brown.  Set aside.

While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil.  Place onion in the pan with a big pinch of salt and cook until softened and translucent, 6-8 minutes.  Stir frequently.  Then stir in the garlic and let cook for 1 minute.  Stir in sweet potato and let cook for about 5 minutes.  Next, add in the mushrooms and cook for 2-3 minutes.  Then add in the kale and cook until just starting to wilt, 2-3 minutes.  Stir frequently for all additions.  Next, stir in the herbs and let cook for 1 minute.  Set mixture aside.

Preheat oven to 350º F and line a 9x5 or 8x4 bread pan with parchment on all sides (do not skip).

Mix sauce ingredients together and set aside.

Once the lentil and rice mixture is done, place half of the lentils and rice in a food processor.  Pulse until broken down and thick but not fully pureed.  Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, ground oats, and almond meal.  Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper.  Add the Worcestershire sauce and remaining 1 tablespoon of oil.  Mix well to combine.  Taste and add more salt to your liking.

Stir in whisked eggs until full incorporated.  Spoon mixture into the lined bread pan and pack down firmly.  Spread about 1/3 of the sauce on top and bake for 35-40 minutes for the 9x5 or 40-45 minutes for the 8x4.

Let cool and firm up in the pan for 15 minutes.  Remove carefully by the parchment paper and transfer to a cutting board.  Gently slice with a sharp, serrated knife.  Serve with extra sauce on the side.

from edibleperspective.com