Pasta, Noodles and Rice Recipes - Nut and Rice Roast Recipe

  
 

Pasta, Noodles and Rice Recipes - Nut and Rice Roast Recipe

Ingredients

Serve 6-8

  • 15 g/1/2 oz dried ceps

  • 25 g/1 oz butter

  • 1 onion, very finely chopped

  • 2 celery sticks, very finely chopped

  • 1 garlic clove, crushed

  • 250 g/8 oz button mushrooms, very finely chopped

  • 2 tablespoons chopped parsley

  • 1 tablespoon chopped thyme

  • 175 g/6 oz cooked brown rice

  • 125 g/4 oz each cashew nuts and hazelnuts, toasted and coarsely ground

  • 50 g/2 oz walnuts, toasted and coarsely ground

  • 125 g/4 oz Gruyere or Cheddar cheese, freshly grated

  • 1 egg, beaten

  • salt and pepper

  • oregano, to garnish

Method:

  1. Pour a little boiling water over the ceps and leave to soak for 30 minutes. Drain and slice the ceps.

  2. Melt the butter in a frying pan, add the onion, celery and garlic, and fry for 5 minutes.

  3. Stir in the ceps, mushrooms, herbs and rice, and fry, stirring frequently for a further 5 minutes until all the liquid from the mushrooms has evaporated.

  4. Transfer the mixture to a large bowl and stir in all the remaining ingredients until evenly combined, and season with salt and pepper. Press into a greased and base-lined 1 kg/2 lb loaf tin and smooth the surface.

  5. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 1-1 1/2 hours until it feels firm and a skewer inserted into the centre comes out clean.

  6. Cover the tin with foil and let the loaf rest for 15 minutes. Turn out and slice. Garnish with oregano and serve hot.

Note: Nut roasts have the unfortunate reputation of being the epitome of a dull vegetarian meal: a poor substitute for meat. This one is moist, nutty and  tasty, and is sure to please even meat-eaters.