Brown Rice Vegetable Loaf with Yogurt SauceFrom chihuahua 7 years ago
- 3/4 C brown rice shopping list
- 2 C water shopping list
- 1/2 tsp. salt, plus salt to taste shopping list
- 3 Tbl. olive oil shopping list
- 1 bunch green onions, including tender green tops, thinly sliced shopping list
- 1 C finely chopped fresh mushrooms shopping list
- 2 zucchini, coarsely grated, drained for 30 minutes and squeezed dry shopping list
- 2 carrots, peeled and coarsely grated shopping list
- 1/2 C toasted pine nuts (I don't put pine nuts in mine) shopping list
- 4 Tbl. chopped fresh parsley shopping list
- 1/2 C crumbled feta cheese shopping list
- 2 eggs, lightly beaten shopping list
- freshly ground pepper shopping list
- 1 C plain yogurt shopping list
- 1 1/2 Tbl. chopped fresh mint shopping list
- 1 clove Garlic, minced shopping list
How to make it
- Rinse the rice well and drain. Place in a heavy saucepan with the water and the 1/2 tsp. salt. Bring to a boil, reduce the heat to low, cover and cook, without stirring, for 45 minutes; do not remove the cover. After 45 minutes, uncover and check to see if the rice is tender and the water is absorbed. If not, recover and cook for a few minutes longer until the rice is done. Fluff the grains with a fork and let cool.
- Preheat oven to 375 degrees.
- In a frying pan over medium heat, warm olive oil. Add the onions and saute, stirring, until soft, about 7 minutes. Add the mushrooms and saute until their release liquid evaporates, 3-5 minutes. Transfer the onions and mushrooms to a large bowl; let cool.
- Add the cooked rice, zucchini, carrots, pine nuts, parsley, cheese, eggs and salt and pepper to taste. Mix well.
- Oil a 5 X 9 X 3-inch loaf pan and line the bottom and sides with parchment paper. Transfer the rice mixture to the prepared pan and cover with aluminum foil. Place the loaf pan in a baking pan and pour hot water to reach halfway up the sides of the loaf pan.
- Bake until set, 50-60 minutes. Let cool 20 minutes, then unmold onto a plater.
- In a small bowl, whisk together the yogurt, mint, garlic and salt and pepper to taste. Using serrated knife, cut the loaf into slices 3/4 inch thick. Serve hot with the yogurt sauce. (I eat mine plain without the sauce.)