Okay, I have to know. Does this actually sound tasty to anyone? It sounds sort of like something my mother would have had to force me to eat when I was a kid. And yes, my mother definitely did serve us food that was not super kid-friendly. Remember the turnip cake?
I’m not saying that this recipe tastes unappealing. Quite the opposite, I promise. It really does taste amazing. But I really struggled with trying to find a good name for it that was descriptive enough and not lame sounding. I didn’t have much success in the naming department, obviously. Oh well.
You might be skeptical about these sticking together because of the lack of things like bread crumbs, or eggs, or whatever else most lentil faux meatloaves usually seem to contain. But I am telling you, this actually works! Just make sure you stir the mixture vigorously like indicated in Step 4.
I made them into 8 mini-loaves with my new mini-loaf pan. It was a bit of an impulse buy. Really, you could just put the mixture into one single large meatloaf. It just won’t be as adorable. Those widdle cutesy … okay I’ll stop.
- 1 cup dry brown/green lentils, washed
- ½ cup sprouted brown rice
- ¼ cup wild rice
- ¼ cup mixed rice medley (red, brown, wild, black)
- 3½ cups vegetable broth
- 1 tablespoon olive oil
- 2 carrots, grated
- 1 cup grated broccoli slaw mix
- 1 red onion, chopped
- 3 cloves garlic, minced
- ¾ cup chopped walnuts, toasted
- ¼ cup hemp hearts
- ¼ teaspoon dried thyme
- Salt and pepper
- In a large saucepan, combine lentils, brown rice, wild rice, mixed rice and vegetable broth. Cover and bring to a boil over medium heat. Reduce heat to minimum until rice and lentils are soft. The mixture should be slightly mushy and not totally dry.
- Meanwhile, heat olive oil in skillet over medium heat. Saute carrots, broccoli slaw mix, onion, and garlic.
- Once the rice and lentils are cooked, mix in the sauteed vegetables.
- Add toasted walnuts and hemp hearts. Stir vigorously to mix well and help the mixture get sticky.
- Add dried thyme and season with salt and pepper as needed.
- Tightly pack into an oiled loaf pan (or mini-loaf pan).
- Bake 45 minutes in a preheated 350°F oven until top is browned and crunchy.