Not just for holidays – festive lentil wild rice loaf
I made this lentil wild rice loaf for Thanksgiving this year, and I was very impressed with my creation! It was loaded with flavor, had a really nice texture, and it would make a great addition to and/or a great vegetarian alternative to a traditional roast.
Lentil wild rice loaf
Inspired by: Lentil And Wild Rice Loaf Recipe
1/2 c. red lentils
1/2 c. green lentils
1 c. wild rice
1/4 c. white rice
4 1/2 c. vegetable broth (I just used boiling water with three vegetable stock cubes)
1 1/2 tsp. olive oil
1 red onion
2 garlic cloves
1 small yellow pepper
1/2 c. green beans (I used frozen)
1/2 to 3/4 c. cashews (chopped)
basil to taste (fresh is probably best but dried would work too)
salt and pepper to taste (I didn’t add any salt because there is plenty of salt in the stock cubes)
Put lentils, wild rice, white rice, and vegetable broth into a covered pan. Bring the mixture to a boil, then turn down the heat and let it simmer until the liquid is absorbed and you are left with a slightly mushy mix. I didn’t really time this, but I think it took around 45 minutes. Toward the end, I added about a tablespoon more water, but I don’t think this was really necessary. When it’s finished, the rice will be tender, the lentils will be soft, and the liquid will be absorbed but the mixture should still be a bit wet and mushy.
While the rice/lentil mixture is cooking, you can chop and cook the vegetables. Once the vegetables are chopped, heat the oil in a frying pan and saute the onion, garlic, carrot, and pepper. You could also add your green beans at this point, but I added them a few minutes later.
When the vegetables are slightly softened and the lentil/rice mixture is done, add the mixture to the frying pan with the vegetables. Add the cashews and mix everything together well.
Transfer everything to a greased loaf tin (I put a bit of olive oil on a paper towel and just rubbed it all over the inside of the loaf tin).
I covered this in cling film and put it into the fridge until I was ready to cook it. I had the oven at 170 degrees C fan assisted (approximately equal to 350 degrees F) and cooked it for approximately 30 minutes, and then I let it cool for about five to ten minutes before taking it out of the loaf tin. Refrigerating before cooking is not necessary, but I think it may have helped the loaf to stay together better after cooking. I was too busy serving things up to take any pictures after cooking, but it came out perfectly and stayed together really well.
I absolutely loved the flavors and the texture of this dish, and so did Ben’s parents. It was one of the few things I have made that Ben didn’t want seconds/leftovers of, but he had never tried wild rice before and I think that was what he didn’t particularly like. I, on the other hand, love wild rice, and I loved this dish! Wild rice is native to the region I grew up in, and I think it is hard to beat.
I would highly recommend this as a holiday main course, as a side dish for a holiday meal, or just as a healthy every night dinner. It was actually quite easy to put together and the leftovers were delicious!
Also, I believe this could be made gluten-free by making sure the vegetable stock was gluten-free.
Hope you enjoy!