Wild Rice and Lentil Terrine

PREP: 50 minutes | COOK: 35-40 minutes | YIELD: 9 servings

The combination of rice and lentils creates a complete protein. This means all of the essential amino acids your body needs to build protein are present.

1 cup (240 ml) wild rice

1 cup (240 ml) green lentils

Eat-Clean Cooking Spray

1 tsp (5 ml) extra virgin olive oil

½ onion, finely chopped

2 cloves garlic, minced

2 whole eggs or equivalent egg replacement

2 Tbsp (30 ml) flaxseed meal

2 Tbsp (30 ml) tomato paste

1 Tbsp (15 ml) Braggs Liquid Aminos

¼ cup (60 ml) finely chopped flat leaf parsley

2 Tbsp (30 ml) finely chopped basil

1 Tbsp (15 ml) finely chopped sage

¼ cup (60 ml) packed pimento-stuffed green olives, drained and coarsely chopped

¼ tsp (1.25 ml) each ground coriander, smoked paprika, garlic powder and onion powder

¼ tsp (1.25 ml) sea salt

½ tsp (2.5 ml) freshly ground black pepper

5 slices whole grain bread

½ cup (120 ml) low-sodium vegetable broth, divided

In a medium pot, combine wild rice with 3 cups (710 ml) water and simmer, partially covered, until tender but still chewy, about 45 minutes. Drain any excess water.

In a separate medium pot, combine lentils with 2 cups (480 ml) water and simmer, partially covered, until tender, 35 to 40 minutes.

Preheat oven to 400°F (200°C). Spray a 9 x 5-inch loaf pan with Eat-Clean Cooking Spray.

Heat olive oil in a skillet on medium. Add onion and cook until soft and starting to brown, about 3 minutes. Stir in garlic and cook 1 minute more. Transfer to a large bowl. Stir in eggs, flaxseed meal, tomato paste, Braggs Liquid Aminos, parsley, basil, sage, olives, spices, salt and pepper.

In a food processor, process bread into coarse crumbs and transfer to bowl.

Transfer half of cooked lentils to food processor. Add ¼ cup (60 ml) vegetable broth and whirl until mostly smooth. Transfer pured and whole cooked lentils to bowl. Add cooked wild rice and remaining ¼ cup (60 ml) vegetable broth, and mix together thoroughly.

Scrape into prepared loaf pan and smooth top, mounding center to make it look like a loaf. Bake until lightly browned and crunchy on top, 35 to 40 minutes. Let cool 10 minutes before serving.


Serve with Elegant Mushroom Gravy or any other Clean vegetarian gravy.


Calories: 180 | Calories from Fat: 33 | Protein: 11 g | Carbs: 27 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 9 g | Sodium: 257 mg | Cholesterol: 47 mg