Curried Lentil and Rice Loaves with Red Pepper Hummus

by grainnep

OO&L Lentil Quinoa and rice loaf

September is a month to get out and about before the real cold wet weather gets here and life transitions permanently indoors for a few months. We managed to get out to a local festival this weekend despite the howling gales – some of the trees were actually toppled by the gale and most of the bouncy castles had been put away by the time we arrived there, but it was still a great family event and a good way to catch up with local neighbors and other parents. We had hoped to have a picnic, it proved a bit too brisk for that so I saved this for lunch at the desk
Its a great meat free option and paired with the likes of hummus is a nutritious filler and a great option for lunchboxes. Its the perfect use for any left over grains or lentils.

Lentil and Rice Loaves
2/3 cup short grain rice
1/2 cup of green lentils
1/4 cup quinoa
1 medium onion finely diced
2 tsp curry powder
2 cups water
1 can beans – black, mixed or butter beans
2 medium carrots peeled and grated
3/4 cup tomato puree
2 tsp salt
2 large eggs beaten
oil for the pan and to grease the loaf tins
6 tbsp flat leaf parsley chopped

Oven at 170C
Line 2 standard loaf tins with parchment leaving overhang of about 2″
Heat oil in a large pan, gently sweat the onion until soft about 5 minutes
Add rice, lentils and quinoa and curry powder
Cook, stirring until lightly toasty about 3 minutes
Add 2 cups water, bring to a boil, reduce heat and simmer low until the water is absorbed and the grains are al dente about 12 minutes
Stir in the remaining ingredients and tip into the loaf tins.
Smooth out the top and bake until they are golden brown and firm about 50 minutes.
Cool for about 15 minutes before turning out to cool completely.
Delicious with Red pepper hummus and as any bread substitute

Hummus
1 12 oz can of chickpeas
2/3’s liquid from can of chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon sea salt
1/2 tsp paprika
2 tablespoons olive oil
1 large red pepper from jar of roasted peppers (Optional)

Drain chickpeas and set aside liquid from can.
Combine remaining ingredients in blender or food processor.
Add the liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Season according to taste. If you wish, add some more lemon juice depending on your preference.
Serve with the lentil and rice loaf

dragon

trapeze

tree down