Mushroom and Rice Loaf

The rich, nutty flavor makes this an excellent centerpiece for a vegan dinner.

Recipe for Mushroom and Rice Loaf, contributed by Alison Young

This is an excellent recipe that tastes good and is not at all difficult to prepare. You can serve it on its own or as part of a roast dinner with potatoes and vegetables. The quantities given here will make 2 - 3 substantial portions.

• 1 cup (5.5 oz, 150 g) brown rice (raw)
• 1 large onion
• 3 cloves garlic
• 4 tbsp olive oil
• ½ cup (2 oz, 50 g) cashew nuts, chopped
• 3 - 4 large mushrooms
• 1 tsp. yeast extract (Marmite, Vegemite or similar)
• 1 tbsp. tahini

Oven: Pre-heat to 300F, 150C.

Start by boiling the rice in plenty of salted water until cooked. This will take 20 to 30 minutes, depending on the type of rice.

While the rice is cooking, slice the onion and garlic, and fry these gently in the heated olive oil until they begin to caramelize. Add the chopped mushrooms and the cashew nuts and cook for a few more minutes.

When the rice is ready, drain it, and then wash it with cold water in a sieve. Add the rice to the onion and mushroom mixture, then add the remaining ingredients. Mix well.

Place the mixture in an oiled loaf tin and cover with cooking foil. Bake it in the oven for about an hour, removing the foil for the last ten minutes. Turn it out onto a warmed plate for serving.

Recipe for Mushroom and Rice Loaf (August 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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