– 1 cup dried lentils
– 1 cup rice…mix it up, use half brown, half wild rice, for example
– 4 cups veggie or mushroom stock
– 1 tbsp oil for frying
– 3 large celery stocks, leaves included
– 1 red onion
– 3 cloves of garlic
– 1 lbs fresh oyster mushrooms
Combine the lentils, rice and stock in a pot and bring to a boil. Let this cauldron simmer for approximately 20 minutes, until you have a nice, sloppy goop. The rice should be undercooked. If you boil too much of the liquid away your loaf may be too dry. 20 minutes should do.
Dice the celery, onion, garlic and mushrooms. You don’t have to be fancy and precise here, any shape and size will do.
Fry this mixture in the oil until everything starts to brown nicely. Once this is done, mix it into the lentil and rice mixture. Keep the pan with all those flavourful browned bits to make our gravy.
Poor your concoction into a lightly greased loaf pan and bake at 350 degrees for approximately 30 minutes. The amount of liquid you boiled away in the first step will be significant here. If the loaf looks too wet, bake for another 15 minutes.
Let your beautiful creation cool for about ten minutes before slicing it, in order for it to stick together. Top with tamari gravy, yum!
Recipe by Veronica Summerhill