Lentil And Wild Rice Loaf Food

RICE AND LENTIL LOAF (VEGETARIAN RECIPE)

Steps:

• 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 and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
• Preheat your oven to 350 degrees F.
• Remove the pan from the heat and allow it cool for about 10 minutes.
• In a medium bowl, add the breadcrumbs, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix to combine.
• In a separate bowl add the eggs, 2 teaspoons of the Worcestershire sauce, and half the marinara sauce. Stir to combine.
• Add the rice and lentil mixture to the egg mixture. Add the garlic, carrots, mushrooms and parsley. Stir to combine. Add the breadcrumb mixture and mix until all ingredients are combined.
• Lightly spray an 8x4-inch loaf pan or casserole dish with the nonstick cooking spray.
• Transfer the mixture to the loaf pan and press it firmly into the pan.
• Bake for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
• As the loaf cools, add the remaining marinara sauce and Worcestershire sauce to a small saucepan over medium heat. Add the cornstarch to a small cup along with 2 tablespoons water. Mix until smooth. A little at a time, add the cornstarch mixture to the marinara sauce. Stir until warmed through and the sauce thickens (just a minute or so). Remove from the heat.
• Spoon the marinara sauce over the top of the loaf before serving.

WILD RICE AND LENTIL SALAD

Steps:

• Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

LENTIL AND WILD RICE LOAF

Steps:

• Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
• While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
• Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
• Put mixture into a greased loaf pan.
• Bake at 350 for 30 minutes covered and 15 minutes uncovered.
• Serve with Cashew Gravy.

LENTIL, TURKEY & WILD RICE SOUP

Steps:

• Melt butter over med-high heat.
• Add leeks, carrots & celery and cook until leeks are softened.
• Stir in bay leaf, thyme, rice & chicken stock.
• Cover & bring to boil.
• Reduce heat to medium low & simmer 30 minutes.
• Stir in lentils & turkey.
• Cook until rice is tender (about 25 minutes longer).
• Remove bay leaf & thyme sprig.
• Stir in parsley & pepper just before serving.

LENTIL OAT LOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix lentils, onion, oats, and cheese in a large bowl and mix well.
• Add the beaten egg and mix well.
• Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
• Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
• Bake uncovered 30-40 minutes or until top is golden and crispy.
• Let cool at least 5 minutes.
• Turn out onto serving platter and garnish with parsley, if desired.
• Variations:.
• Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.

LENTIL AND WILD RICE SOUP (CROCK POT)

Steps:

• Place all ingredients except spinach in slow cooker, pour water over all just to cover,.
• cook on low for 6 hours or until wild rice and vegetables are tender.
• Remove ham bone and take any meat left on it and place back in soup.
• Stir in spinach and drizzle sherry during last 15 minutes of cooking.