Lentil Rice Loaf
This lentil and brown rice loaf is a sturdy vegetarian main that slices cleanly and bakes with a browned crust. It makes no attempt to imitate meatloaf. The lentils are cooked until just tender, so they keep some bite, and a bay leaf flavors them as they simmer. Brown rice adds chew, while egg and bread crumbs bind everything together. A few spoonfuls of lentil liquid keep the loaf moist without making it soggy.
Instructions
Put the lentils and bay leaf in a pot with 1½ cups of the stock. Cover and simmer for about 45 minutes, until the lentils are tender but still hold their shape and give slight resistance when bitten. Add more stock if needed so the lentils stay covered.
While the lentils cook, bring the remaining 1 cup of stock to a boil in a separate pot. Stir in the brown rice, turn the heat to its lowest setting, cover, and cook for 50 minutes.
Spoon about three-quarters of the cooked rice into a bowl and add the lentils. Stir in 2 to 3 tablespoons of the lentil cooking liquid, no more, so the mixture stays firm rather than wet.
Add the beaten egg, chopped onion, olive oil and bread crumbs. Mix until the mixture holds together, working in more bread crumbs as needed. If you want a higher proportion of rice, stir in some of the rice you set aside.
Press the mixture into a small greased baking dish. Bake at 350°F for 35 minutes, until a crust has formed around the edge.
Let the loaf cool for at least 10 minutes before cutting, so the slices stay together when served.
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