We're not a gluten-free family, but this recipe was amazing. Amazing due to the fact that it's waaaay outside the realm of the types of food my five guys eat--and they all ate it. And liked it. I cut the salt a bit because in my opinion, it was a little too salty. But otherwise, this was a great dish to make with ingredients I typically have in my pantry. And for those who care, it is vegetarian (but not dairy-free) and gluten-free as well!
This was so very easy to put together! Mix it all up, set it in the oven, and let it bake! Serve it with a nice salad, or a cooked veggie on the side, and it makes a wonderful meal. Trust me, if five guys like it, it can't be bad!
A recipe for cashew gravy accompanied this dish; click here if you want the gravy recipe. I didn't have cashew butter so declined to make it; instead, I substituted a white/cream sauce which was delicious.
Rice and Walnut Loaf with simple white sauce. Yum!
Rice and Walnut Loaf -- from Penzeys Spices
View the original recipe here.
1 1/4 cups cooked short grain brown rice (I used regular grain, organic basmati brown)
1/4 cup walnuts, roasted and chopped
2 tablespoons sunflower seeds, lightly roasted
1/4 cup minced onion
1/4 cup minced celery
6 eggs, beaten (I use eggs from my local farmer--only the best!)
1 TB. Dijon-style mustard
1 tsp. salt
1/2 tsp. freshly ground pepper (this means several cranks on the pepper mill, not a full 1/2 teaspoon!)
1/2 tsp. rubbed sage (I used the sage I processed from my garden!)
1 cup grated cheddar cheese
Preheat oven to 350°. In a large bowl, combine all of the ingredients and mix well. Put in a greased 8 1/2 x 4 1/2-inch loaf pan. Bake until lightly browned and pulling away from the sides a bit, 60-90 minutes.
Prep. time: 10 minutes plus rice-cooking time
Cooking time: 60-90 minutes
Serving size: 1 slice (82g)
Calories from fat: 110
Total fat: 12
Dietary fiber: 1g
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