Lentil & Wild Rice Loaf

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* Exported from MasterCook *

 

Lentil & Wild Rice Loaf

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 C water

1 1/2 T soy sauce -- divided

3/4 C dry brown lentils

1 C cooked wild rice

1/2 C oat bran

1/2 C minced celery

1/2 C chopped walnuts

2 cloves garlic -- minced

2 tsp. onion powder

1/2 tsp. curry powder

1/2 tsp. dill

1/2 tsp. fennel

1/2 tsp. pepper

1/2 tsp. sage

 

 

 

 

Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 3/4

tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes

or until lentils are tender. Do not drain. Stir the lentil mixture in a

large bowl with the remaining ingredients. Mix well -- the lentils will

break down. Place in a lightly greased loaf pan. Brush top of loaf with

remaining soy sauce. Bake for about 45 - 60 minutes or until crisp on the

outside. Let stand for 10 minutes before slicing and serving.

 

 

Source:

" http://www.fabulousfoods.com/recipes/main/veg/lentilwildriceloaf.html

 

 

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Per Serving (excluding unknown items): 922 Calories; 40g Fat (34.4% calories

from fat); 53g Protein; 118g Carbohydrate; 18g Dietary Fiber; 0mg

Cholesterol; 24713mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 9

Vegetable; 6 1/2 Fat.

 

NOTES : This recipe is reprinted from Wild Rice Cooking by Susan Carol

Hauser. This book contains the history and lore of wild rice, information

about harvesting your own wild rice and 80 wild rice recipes..

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