CURRIED LENTIL-AND-RICE LOAVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h50m
Yield Makes 3 mini loaves or 1 standard loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
- Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.
MEATLOAF GETS A MAKEOVER: RICE AND LENTIL LOAF
Most everyone has an opinion about meatloaf. Some love its homey comfort made from their mom's recipe. Some think of it as a heavy-duty boring blast from the past. Some would never eat it. Enter rice and lentil loaf with mass appeal! Whether you're a meat eater, vegetarian or trying to cut meat from your meals more often (think Meatless Monday), this loaf is a great option for you to try. Whatever your opinion of the classic dish, this recipe is meatloaf-like enough for fans, but different enough for meatloaf foes. The addition of rice, lentils and vegetables makes it a healthy dish, and although it has almost the same texture as meatloaf, it gives you the chance to try something a little out-of-the ordinary. Best of all, the leftovers are amazing, cold and straight from the fridge!
Provided by patriciaconte
Time 59m59S
Yield 8
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees F. In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
- Add the rice, onion, salt and mix together well. Cover the pan and simmer for about 15-18 minutes until the liquid is absorbed and the lentils and rice are tender.
- Remove the pan from the heat and allow it cool for about 10 minutes. Add in the remaining seasonings and mix together well.
- Grease an 8x4-inch glass loaf pan (use a non-metallic pan -- a casserole dish if you need to). Stir ½ cup of the pasta sauce and the remaining ingredients into the lentil mixture. Mash it up a bit as you mix it. Press it firmly into your greased pan.
- Bake the loaf for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
- Heat up the remaining pasta sauce and spoon it on top of each slice.
Nutrition Facts : ServingSize 1 serving, Calories 269 calories, Sugar 4 g, Fat 5 g, Carbohydrate 42 g, Cholesterol 48 mg, Fiber 4 g, Protein 13 g, SaturatedFat 2 g, Sodium 535 mg
DELICIOUS LENTIL LOAF
I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!
Provided by Julie
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
- Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
- Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
- Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g
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