Lentil Risotto Loaf

Lentil Risotto Loaf
Lentil Risotto Loaf
Lentil Risotto Loaf

Lentil Risotto Loaf

My Lentil Risotto Loaf is a protein and fiber rich vegetarian entrée that is satisfying, nutritious, delicious and best of all very simple to prepare! Healthy lentils are cooked together with creamy Aborio rice, organic steal cut oats, organic mushrooms, butternut squash, organic aromatic vegetables and organic mushroom broth! My Lentil Risotto loaf is pulled together with a tandoori masala seasoning, one farm raised egg, panko breadcrumbs; and is lightly dusted with flavorful Parmesan Reggiano cheese! My Lentil Risotto Loaf is a perfect protein combining healthy organic legumes and grains. For a vegan and gluten free option, simply omit the egg, breadcrumbs and cheese and add extra organic rolled oats with a bit more broth to help bind the loaf. Whether using the original recipe, a vegan or a gluten free option, enjoy My Lentil Risotto Loaf with a crisp salad and dry white or red wine! Simply delicious, enjoy!

1/4 cup extra virgin olive oil
2 organic garlic, peeled and sliced
2 small organic onions,peeled and chopped
2 organic shallots, peeled and chopped
3-4 organic red and yellow baby bell peppers, sliced
1/2 cup sliced organic mushrooms
1 cup Aborio rice
1/2 cup dry white wine
32 ounces organic mushroom broth, Pacific
1+ tablespoon tandoori masala seasoning, Frontier
1/2 cup organic steal cut oats
1 cup chopped organic celery
1/2 cup chopped organic carrots
1 cup chopped organic butternut squash
2 cups cooked organic lentils
1/2 teaspoon Aleppo pepper flakes
2 tablespoon tomato paste
1 large farm raised egg
1/2 cup panko breadcrumbs
A sprinkle of Parmesan Reggiano
A sprinkle of panko breadcrumbs
1 large organic tomato, sliced
In a deep medium sized sauce pan, heat the oil on medium high
Add garlic, onion, shallot, bell pepper and rice
Sauté until vegetables are softened and rice is pearly white, about 3 minutes
Add wine and stir until absorbed
Add 1/3 of the mushroom broth and tandoori seasoning, reduce to simmer
Stir in steal cut oats, celery, carrots and squash
Add 1/3 mushroom broth and keep stirring, another 3 minutes
When vegetables are softened and rice has absorbed the liquid, add the lentils
Season with Aleppo pepper and add tomato paste
Add remaining mushroom broth and simmer until all liquid is absorbed, another 3 minutes then remove from heat, let rest for 5 minutes

In a large mixing bowl, combine lentil rice mixture, egg and panko breadcrumbs
Mix thoroughly, transfer and mold into a casserole dish or loaf pan
The loaf should be moist but if necessary add a bit of broth or water
Sprinkle loaf with cheese and breadcrumbs
Top with sliced tomatoes
Bake at 350 degrees Fahrenheit for 1&1/2 hours until top of the loaf is brown and crispy
Serve with a crisp fresh salad and a dry white or red wine
Just yummy, enjoy!

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Lentil Risotto Loaf
Lentil Risotto Loaf


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