Served with mashed spuds and gravy, and a side of peas, this is sure to be a hit with the meat - and - potatoes crowd.
* 1 c. brown rice
* 1 ½ c. lentils
* 2 onions, finely minced
* 1 t. granulated garlic
* 1 t. salt
* 1 t. poultry seasoning, or a combination of sage, thyme, and marjoram
* 2 T vegan onion soup mix (optional)
* ¼ c. ketchup
* extra ketchup for basting
* chopped scallions for garnish (optional)
Cook brown rice, using your favorite method.
While rice is cooking, boil lentils in 4 c. water until tender. Drain off excess water if necessary. Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform.
Place mixture into a loaf pan, an 8” square pan, or 4 mini loaf tins and bake at 350°F for 30 minutes. Remove from oven, baste top(s) with ketchup, and bake for another 15 minutes. Let stand for 10 minutes before serving. Garnish with chopped scallions, if desired.
No comments:
Post a Comment