Curried Lentil and Rice Loaf

posted in: Gluten-free, Vegetarian | 0

I discovered this recipe a few years ago in the Martha Stewart magazine. It is what I would call a vegetarian, gluten-free “meatloaf”. The flavors are surprisingly good and we all enjoy this every time we make it. The first time I made this, I found the texture to be mushy even though the flavor was good. The original recipe calls to grate the carrots, I roughly chop them instead and it adds an element of crunch to the loaf. I know this is not the most visually appealing dish, but it’s yummy!

Curried Lentil and Rice Loaves
Author: 
Serves: 6
 
Ingredients
  • 1 tsp extra-virgin olive oil
  • ⅔ cup instant brown rice
  • ⅔ cup green lentils
  • 1 sweet onion, chopped (about 2 cups)
  • 2½ teaspoons curry powder
  • 2 cups water
  • 1 can (15.5 ounces) black beans, drained, rinsed
  • 2 medium carrots, chopped (about 1 cup lightly packed)
  • 10.75 oz can tomato puree
  • 1 cup lightly packed fresh flat-leaf parsley leaves, chopped or 1 tbs dried
  • 2 teaspoons coarse salt
  • 2 large eggs, lightly beaten
Instructions
  1. Preheat oven to 350 degrees. Line 1 standard loaf pan with parchment on the bottom of the pan to prevent sticking. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
  2. Stir in remaining ingredients. Transfer to pan; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.
Nutrition Information
Serving size:  Calories: 218 Fat: 3 g Saturated fat: 1 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 38 g Sugar: 8 g Sodium: 1875 mg Fiber: 11 g Protein: 11 g Cholesterol: 62 mg
6 Weight Watchers Smart Points per serving

Preheat oven to 350 degrees. Line 1 standard loaf pan with parchment on the bottom of the pan.

Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes.

Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.

Stir in remaining ingredients. Transfer to pan; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

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