CURRIED RICE & VEGGIE LOAF

This is a spin on the tried and true Rice & Lentil Loaf I’ve been making weekly, but I felt it needed a bit of spicing up, literally. So here we go:

CURRIED RICE & VEGGIE LOAF

1 ½ cup uncooked Basmati Rice
2 tbsp Cumin
2 tbsp Curry Power
2 cups Red Lentils
3 ½ cups Water
2 tbsp safflower oil
1 large onion, diced
1 cup frozen peas
1 cup frozen corn
1 cup carrots, diced
1/3 cup mild salsa

Preheat oven to 350

Combine rice, cumin, curry powder and 3 cups of water in rice cooker. Stir to incorporate spices and set to cook.

Sort and rinse lentils. In medium saucepan combine remaining water and lentils and bring to a boil. Reduce to a simmer & cover. Cook until all water is absorbed, about 5 minutes

Heat 1 tbsp of oil over medium heat in large skillet. Sauté onions until clear and set aside

Add remaining oil, carrots, peas and corn to hot skillet and cook about 4 minutes, stirring constantly

When lentils are cooked, mash with potato masher in large bowl. Add in onions, carrots, peas and corn, stirring to combine

Once rice is cooked, add into lentil and veggie mixture, stirring to combine

Firmly pack mixture into a lightly oiled loaf pan, topping with salsa

Bake at 350 degrees for 60 minutes

Let stand at least 3 hrs to cool completely before removing from pan (it will fall apart!)

Enjoy over a bed of fresh organic spinach with a good douse of Lemon Pepper Vinaigrette