International
Lentil Rice Loaf
A community recipe for Lentil Rice Loaf, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- ½ cup Lentils
- 2½ cups Vegetable Stock
- 1 Bay Leaf
- ½ cup Brown Rice not all will be used
- 1 Egg beaten
- About 2 tablespoons Bread Crumbs
- ½ Onion
- 1 tablespoon Olive Oil
Make it
Method
- 1
Combine the lentils and the bay leaf with 1½ cups of the stock. Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered.
- 2
Meanwhile, cook the brown rice in 1 cup of the stock: bring the stock to a boil, add rice, reduce heat to low, cover, and cook at the lowest heat for 50 minutes.
- 3
Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added—maybe 2–3 tablespoons worth, but not too much.
- 4
Add the egg, onion, olive oil, and bread crumbs to the lentil-rice mixture. Adjust ratio of rice to lentils by adding more rice if desired. Mix in bread crumbs until mixture holds together.
- 5
Place mixture in a small greased baking dish, and bake at 350°F for 35 minutes, or until a crust is formed around the edge.
- 6
Allow to cool for at least 10 minutes before cutting and serving.
Source & rights
Where this recipe comes from
Adapted from “Lentil Rice Loaf” by Wikibooks contributors, revision 4515107, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.