Preparation time: 50 minutes
Cook time: 30 minutes
Total: 1 hr 20 mins
Serves: 6-8
Ingredients
- 100g green lentils (cooked until slightly mushy)
- 100g brown rice (or quinoa)
- 1 tbsp olive oil
- 70g shredded kale (remove tough stalks)
- 1 white onion (finely diced)
- ½ tsp thyme
- ½ tsp oregano
- 150g mushrooms (finely diced)
- 2 cloves of garlic (crushed)
- 2 grated carrots
- 4 tbsp ground flax seeds
- 2 tbsp nutritional yeast
- 50g walnuts (or hazelnuts) – ground in a blender
- 50g raisins (more if you prefer it sweeter)
Method
- Thoroughly wash your lentils and rice.
- Cook them following the packet instructions.
- The recipe will hold together better if the lentils are slightly overcooked.
- Once cooked, drain and set aside.
- In the meantime, prepare all your other ingredients.
- Preheat oven to 200°C.
- Heat the oil in a large pan or wok.
- Once heated, add the onion, garlic, carrot, and kale.
- Cook for a two minutes.
- Add the mushrooms, oregano and thyme and continue to cook until everything is tender.
- Using a large mixing bowl, combine your vegetables, rice, and lentils with the ground flax seeds, nutritional yeast, nuts, and raisins.
- Mix everything well to ensure good binding of the ingredients.
- Press the mixture firmly into a casserole dish.
- Cook for 25-30 minutes.
- Serve with some rich onion gravy!
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