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.
NUTRITIONAL VALUE PER 1-INCH SLICE:
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