Ingredients

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.)

Reviews & Comments 2

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    " It was excellent "
    cindya7 ate it and 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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  • jenniferbyrdez 6 years ago
    I can't believe I'm saying this (sounds soooo healthy) but this sounds delish. Thanks Chichi.
    Was this review helpful? Yes Flag

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