Vegetarian Nutloaf

Name: Vegetarian Nutloaf
Ingredients: None None fine breadcrumbs, for dusting; 4.5 oz brown rice; 2 tbsp olive oil; 2 cloves garlic, chopped; 1 None onion, peeled and chopped; 2 tsp dried thyme; 1 lb button mushrooms, finely chopped; 4 None eggs; 2/3 cup sour cream; 1/4 lb hard cheese, grated; 3/4 cup cashews, finely chopped; 2 1/2 cups walnuts, roughly chopped; 2 tsp ground coriander; 1 pinch paprika

14 ingredients

3 steps

Ingredients

None None fine breadcrumbs, for dusting
4.5 oz brown rice
2 tbsp olive oil
2 cloves garlic, chopped
1 None onion, peeled and chopped
2 tsp dried thyme
1 lb button mushrooms, finely chopped
4 None eggs
2/3 cup sour cream
1/4 lb hard cheese, grated
3/4 cup cashews, finely chopped
2 1/2 cups walnuts, roughly chopped
2 tsp ground coriander
1 pinch paprika

Directions

1

Preheat oven to 325°F. Grease a 12 x 4 inch loaf pan and dust with fine breadcrumbs. Cook rice according to package directions. Drain then rinse under cold water and set aside to cool completely.
2

Heat oil in a large frying pan, add garlic, onion and thyme and cook over low heat for 5 mins. Add mushrooms and cook, stirring occasionally, for 5 mins. Remove from heat and set aside to cool.
3

Whisk eggs with sour cream then add rice, cheese, nuts, coriander, paprika and mushroom mixture. Season to taste then transfer to prepared pan and bake for 50-60 mins.