Lentil & Walnut Mini "Meat" Loaves
  • 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
  1. 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.
  2. Meanwhile, heat olive oil in skillet over medium heat. Saute carrots, broccoli slaw mix, onion, and garlic.
  3. Once the rice and lentils are cooked, mix in the sauteed vegetables.
  4. Add toasted walnuts and hemp hearts. Stir vigorously to mix well and help the mixture get sticky.
  5. Add dried thyme and season with salt and pepper as needed.
  6. Tightly pack into an oiled loaf pan (or mini-loaf pan).
  7. Bake 45 minutes in a preheated 350°F oven until top is browned and crunchy.
Recipe by These Things I Love at http://thesethingsilove.com/2012/04/lentil-walnut-mini-meat-loaves/