Ingredient:
75 g (2 ½ oz) brown rice
Salt and black pepper
15 g (1/2 oz) dried parcini mushrooms
30 g (1 oz) butter
2 carrots, grated
1 small onion, finely chopped
1 garlic clove, crushed
250 g (8 oz) button mushrooms, chopped
2 tbsp chopped parsley
1 tbsp chopped fresh rosemary
125 g (4 oz) walnuts, toasted and chopped
125 g (4 oz) Brazil nuts, toasted and chopped
60 g (2 oz) pine nuts, toasted
175 g (6 oz) Cheddar cheese, grated
1 egg, beaten
Sunflower oil, for greasing
Rosemary sprigs, to garnish
Cranberry sauce to serve
1 kg (2 lb) Loaf Tin
Method:
Cook the rice in boiling salted water for 30-35 minutes until tender.
Meanwhile, soak the porcini mushrooms in a bowl of warm water for about 20-30 minutes.
Drain the rice when it is ready. Drain the mushroom, pat dry, and chop finely.
Melt the butter in a frying pan, add the carrots, onion, and garlic, and cook gently, stirring occasionally, for 5 minutes. Stir in the chopped button mushrooms, rice, porcini mushrooms, parsley, and rosemary, and cook until softened.
Puree the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese, and egg. Season with salt and pepper.
Line and lightly grease the loaf tin, spoon in the mixture, and level the top. Cover with foil and bake in preheated oven at 190℃ (170℃ fan, Gas 5) for 1 ½ hours or until firm. Turn out, cut into slices, and garnish. Serve hot, with cranberry sauce.
75 g (2 ½ oz) brown rice
Salt and black pepper
15 g (1/2 oz) dried parcini mushrooms
30 g (1 oz) butter
2 carrots, grated
1 small onion, finely chopped
1 garlic clove, crushed
250 g (8 oz) button mushrooms, chopped
2 tbsp chopped parsley
1 tbsp chopped fresh rosemary
125 g (4 oz) walnuts, toasted and chopped
125 g (4 oz) Brazil nuts, toasted and chopped
60 g (2 oz) pine nuts, toasted
175 g (6 oz) Cheddar cheese, grated
1 egg, beaten
Sunflower oil, for greasing
Rosemary sprigs, to garnish
Cranberry sauce to serve
1 kg (2 lb) Loaf Tin
Method:
Cook the rice in boiling salted water for 30-35 minutes until tender.
Meanwhile, soak the porcini mushrooms in a bowl of warm water for about 20-30 minutes.
Drain the rice when it is ready. Drain the mushroom, pat dry, and chop finely.
Melt the butter in a frying pan, add the carrots, onion, and garlic, and cook gently, stirring occasionally, for 5 minutes. Stir in the chopped button mushrooms, rice, porcini mushrooms, parsley, and rosemary, and cook until softened.
Puree the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese, and egg. Season with salt and pepper.
Line and lightly grease the loaf tin, spoon in the mixture, and level the top. Cover with foil and bake in preheated oven at 190℃ (170℃ fan, Gas 5) for 1 ½ hours or until firm. Turn out, cut into slices, and garnish. Serve hot, with cranberry sauce.
