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Walnut and Rice Loaf With Chive Sauce

30 g butter (1 oz)
2 carrots, finely diced (or grated)
2 teaspoons ground cumin
4 large spring onions, sliced finely (scallions)
250 g mushrooms, coarsely chopped
3 eggs, lightly beaten
1 cup tomato puree (8 fl oz)
12 cup cheese, grated
12 cup walnuts, chopped
2 tablespoons parsley, finely chopped
1 12 teaspoons salt (or to taste)
12 teaspoon black pepper
2 12 cups cooked brown rice
1 cup dry white wine (4 fl oz)
2 spring onions, chopped
2 tablespoons lime juice (OR 1 tablespoon lemon juice)
12 teaspoon grated lime rind (or lemon rind)
100 g butter, softened (3 1/2 oz)
2 tablespoons chives, chopped
sea salt, to taste
white pepper, to taste


Turn on oven at 180C (350F). Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well. Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat. Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper. Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required. Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper. Pack the mixture in well, being careful to to fill the corners. Bake in pre-heated oven for 50-60 mins or until firm. Cool slightly before turning out or cutting individual slices. To Make Chive Sauce:. In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume. Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time. Stir in the chives and season to taste with salt & pepper. If you feel the flavour is too sharp, stir in a little thickened cream.

Source: www.food.com