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Lentil Rice Loaf |
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Serves: 6 Print this RecipePrep Time: 45 minutes (ready in 2 hours) - Yield: 6 servings 3 cups water 3/4 cup uncooked lentils, sorted, rinsed 1 cup uncooked regular long-grain white rice 1/2 cup finely chopped onions 1/2 teaspoon salt 1 (14-ounce) jar spaghetti sauce 1/2 cup unseasoned dry bread crumbs 1/2 cup shredded carrots 1/8 teaspoon coarse ground black pepper 1 egg, slightly beaten 1. In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Add rice, onion and salt; mix well. Cover; simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat; cool 10 minutes. 2. Heat oven to 350°F. Grease 8x4-inch loaf (1 1/2-quart) glass baking dish. (Do not use metal pan.) Add 1/4 cup of the spaghetti sauce and remaining ingredients to lentil mixture; mix well, mashing mixture slightly while mixing. Press mixture firmly in greased dish. 3. Bake at 350°F. for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert loaf onto serving platter. 4. In small saucepan, heat remaining spaghetti sauce for 3 to 4 minutes or until hot. To serve, slice loaf; place on individual serving plates. Spoon warm sauce over each slice. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 290 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 35 mg 12% * Sodium: 540 mg 23% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 10 g 40% * Sugars: 3 g * Protein: 13 g * Vitamin A: 60% * Vitamin C: 10% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable or 3 Carbohydrate, 2 Vegetable This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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