Lentil Rice Loaf

Ingredients

• 100 gLentil
• 600 mlBroth
• 1 pcsBay leaf
• 100 gRice
• 1 pcsEgg
• 15 gBreadcrumbs
• 55 gOnion
• 15 mlOlive oil

Instructions

1. 1

   Preparation

   • Rinse the lentils briefly.
   • Peel and finely chop the onion.
   • Preheat the oven to 175 °C (350 °F) and grease a small baking dish.
2. 2

   Cook lentils

   • Combine lentils, bay leaf and 360 ml (1½ cups) vegetable stock in a pot.
   • Cover and simmer about 45 minutes until tender but still holding their shape. Add more stock if necessary so lentils remain covered.
3. 3

   Cook rice

   • Bring 240 ml (1 cup) vegetable stock to a boil in a separate pot.
   • Add brown rice, reduce heat to low, cover and cook 50 minutes until tender.
   • Remove from heat and let steam for a short time.
4. 4

   Combine

   • Place about three-quarters of the cooked rice into a bowl (about 75 g of the raw rice equivalent after cooking).
   • Add the cooked lentils with a few tablespoons of cooking liquid (2–3 tbsp).
   • Add beaten egg, chopped onion, olive oil and seasoned breadcrumbs.
   • Adjust rice-to-lentil ratio if desired. Mix until the mixture holds together.
5. 5

   Bake

   • Put the mixture into the greased baking dish and smooth the top.
   • Bake at 175 °C (350 °F) for about 35 minutes until a crust forms at the edge.
   • Let cool at least 10 minutes before slicing and serving.