RECIPE :: Rice, lentil and carrot loaf
During my time at CAT I was given the fabulous job of feeding the staff instead of the general public for a couple of weeks. I had to make 10 different dishes that had to be made with a small amount of money so one of them was this. I was pleased with the result which was helped by the fresh herbs taken from the beautiful CAT gardens. It was served with maple fried carrots and garlic and parsley fried runner beans.
Ingredients
800ml of vegetable stock,
150g of rice,
100g of red lentils,
2tbsp of olive oil,
1 medium onion (finely chopped),
2 cloves of crushed garlic,
2 large carrots (grated),
1 handful of fresh parsley (finely chopped),
½ a handful of fresh dill (finely chopped),
100g of ground walnuts,
1tsp of salt,
¼ tsp of pepper,
2tbsp of gram flour and
2tbsp of water.
Method
| 1) |
Pre-heat the oven to gas mark 4 / 180C / 350F. |
| 2) |
Combine the stock, rice and lentils and bring to the boil. Lower the heat and simmer covered for 15 minutes or until all the water has been absorbed. |
| 3) |
Meanwhile fry the onion in the oil over a medium/low heat for 8 minutes. Add in the garlic for the last minute. |
| 4) |
Combine all ingredients except the flour and water. |
| 5) |
Mix the flour and water together then combine into the rice mixture. |
| 6) |
Place the mixture into a 2lb loaf tray. Bake for 75 minutes. |
| 7) |
Before serving allow to cool for 10 minutes before removing from the loaf tray. |
|
