Curry Wild Rice and Lentil Loaf

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* Exported from MasterCook *

 

Curry Wild Rice and Lentil Loaf

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C water or vegetable stock

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 mushrooms -- stems and caps

1/4 C finely chopped onions

1/2 C chopped walnuts or pecans

3 cloves garlic -- minced (3 to 4)

2 tsp. curry powder

1/2 tsp. dried fennel

1/2 tsp. sage

1/2 tsp. pepper

 

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

1tablespoon soy sauce and the lentils. Reduce heat and simmer for 30

minutesor until lentils are tender. Do not drain. Stir the lentil

mixture

in alarge bowl with the remaining ingredients. Mix well -- the lentils

will

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

withremaining soy sauce. Bake for about 45 - 50 minutes or until

crisp on

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

 

Leftovers make great sandwiches.

 

 

Per Serving (excluding unknown items): 160 Calories; 1g Fat (6.3%

calories

from fat); 12g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 8233mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2

Vegetable;

0 Fat.

 

 

Source:

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

"

 

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Per Serving (excluding unknown items): 641 Calories; 5g Fat (6.3%

calories

from fat); 47g Protein; 126g Carbohydrate; 18g Dietary Fiber; 0mg

Cholesterol; 32932mg Sodium. Exchanges: 4 1/2 Grain(Starch); 13

Vegetable; 1 Fat.

 

 

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