Recipe

Brown Rice Vegetable Loaf With Yogurt Sauce Recipe

	Chihuahua / All my dishes 1 year, 10 months ago This recipe can also be made with a combination of short-grain white rice and wild rice. That is how I prefer it. Mint leaves can be used for garnish. From, Williams-Sonoma Beans & Rice. Prep:10m Cook:105m Servings:6	Chihuahua
	rice vegetarian

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cindya7

Ingredients

3/4 C Brown Rice

2 C Water

1/2 tsp. Salt, plus Salt to taste

3 Tbl. Olive Oil

1 bunch Green Onions, including tender green tops, thinly sliced

1 C finely chopped fresh Mushrooms

2 Zucchini, coarsely grated, drained for 30 minutes and squeezed dry

2 Carrots, peeled and coarsely grated

1/2 C toasted Pine Nuts (I don't put Pine Nuts in mine)

4 Tbl. chopped fresh Parsley

1/2 C crumbled Feta Cheese

2 Eggs, lightly beaten

freshly Ground Pepper

1 C Plain Yogurt

1 1/2 Tbl. chopped fresh Mint

1 clove Garlic, minced

Directions

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.)

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Comments

jenniferbyrdez 1 year, 10 months ago said:
I can't believe I'm saying this (sounds soooo healthy) but this sounds delish. Thanks Chichi.

cindya7 1 week, 4 days ago said:
I love this recipe. I also skip the pine nuts. Also try slicing it, then lightly pan-fry both sides to get a light crisp crust & nice texture.

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