Rice and Lentil Loaf

 
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.

Recipe: Nutty Brown Rice Salad

Highlighting garden fresh parsley, seasonal vegetables, heart healthy walnuts and whole grain brown rice, this salad is a perfect balance of taste and nutrition.
And because it stores well in the fridge, double the recipe for an easy-to-pack lunch, a last minute dinner,

or for a snack throughout the day.

Nutty Brown Rice Salad (vegan, gluten-free)
 1 1/2 cups brown basmati rice
3 1/2 cups water
1 cup carrots, chopped
1/2 cup cherry or grape tomatoes, sliced
1/2 cup zucchini or summer squash, chopped
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
1/2 cup snow peas, destemmed and chopped
2 1/2 cups parsley, chopped
1/2 cup walnut pieces, toasted
2 tablespoons white wine vinegar
1/2 tablespoon walnut oil
salt and fresh ground pepper to taste
In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.
Meanwhile, steam vegetables for 10 minutes separately.
When rice and vegetables are finished, let rice cool to room temperature, then mix vegetables and rice together. Stir in parsley, walnuts, oil and vinegar, then season with salt and pepper to taste.
Chill at least 2 hours before serving.

Weight Watchers brown rice lemony pilaf

It has a lot of flavor, it’s very easy to prepare, and is a nice change from plain brown rice. You can prepare the rice in your rice cooker if you have one.
Ingredients
1 cup long grain brown rice
1/2 cup finely chopped onion
2 cups chicken stock (heated)
1 1/2 tablespoons butter
1-2 teaspoon lemon zest, finely minced
2 tablespoons lemon juice
additional lemon juice, to taste

Preparation
1. In a heavy saucepan, saute the onion until soft in about half of the butter.
2. Add the rest of the butter and allow to melt.
3. Stir in the rice and cook for about two minutes, stirring to coatthe rice with butter.
4. Add the chicken stock and the two tablespoons lemon juice.
5. Bring to a boil and cover tightly (if your pot lids aren’t very tight, put a clean tea-towel over the pot and jam the lid on over it).
6. Turn the heat low and simmer for about 50 minutes (or until the liquid is absorbed).
5. Remove from the heat and add the lemon zest and additional lemon juice to taste.

Servings: 4

Nutritional information for one serving:
WW points: 5
Calories: 263
Calories from fat: 64
Total fat: 7.1g
Cholesterol: 15mg
Sodium: 206mg
Total carbs: 42.7g
Dietary fiber: 2g
Protein: 7g