Monday, January 28, 2013

Lentil and Wild Rice Loaf

This is from (though I think recipezaar is no longer, but this is where I found it a few years ago.)  I was looking for something to make for Thanksgiving that was not Turkey since my in-laws were coming and they had decided to go vegan.  (This was before I had really moved as far as I have now towards the vegetarian/vegan lifestyle as I have now.)

This meal takes about 2 hours.  It is not quick, but it is SOOOOOOOOOOO delish.  In fact, it was the meal that Macon (my husband) requested for his birthday dinner because he loves it so much.

It serves 6-8 (I would say 8).


  • 1 Cup of lentils
  • 1/2 cup brown rice
  • 1/2 cup wild rice *
  • 4 cups (sometimes 5 cups) vegetable broth
  • 2 TBSP Olive Oil
  • 1 red onion
  • 5 cloves of garlic, crushed
  • 2 or 3 carrots shredded (or sliced very very thin)
  • 1/2 bunch of broccoli (or a bag of broccoli wokly)
  •  1/2 cup cashews, roasted
  • 2 Tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
* I buy a mix of brown rice and wild rice that are already all together and just measure out a cup of it instead of buying distinct bags of just wild or brown rice).

  1. Put lentils, brown and wild rice, and veggie broth in a covered pan.  Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry.  This will be approximately 1 hour.  I usually watch this as it's cooking and add more broth as needed
  2. While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrots.  Add steamed broccoli after about 5 minutes or so and cook another minute.  Then, season with basil, salt and pepper to taste (I already listed the amounts that I think are delicious...if you buy salted cashews, you really don't need to add more than a 1/2 tsp of salt to the dish.  If you buy unsalted cashews, then maybe 3/4 tsp??)  This will be mixed with the other ingredients, so you'll want to be a big generous with the spices.
  3. Add the lentil/rice mixture to the vegetable mixture when both are done.  Add cashews.  Mix everything together well.
  4. Put mixture into greased large loaf pan.
  5. Bake at 350 for 30 minutes covered (foil seems to do the trick), and 15 minutes uncovered.
  6. Serve with Cashew Gravy (which I will also post).

just for kicks:
  1. this recipe is super high in dietary fiber (13.7 g, which is 54% of the daily recommended amount (DRA))
  2. It is high in protein (16.5 g, about 32% DRA).  
  3. It is also high in Vitamins A (67% DRA) and C (83% DRA)  and has 25% of the daily recommended amount of Iron.

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