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Serves 4      Hot    Vegetarian   Grains   Nuts  Vegetables  Main course



175g/6oz Long Grain Brown Rice

25g/1oz Butter

1 Onion, chopped

1 Garlic Clove, crushed

2 Carrots, grated

100g/4oz Mushrooms, finely chopped

100g/4oz Fresh Breadcrumbs

100g/4oz mixed nuts, finely chopped

100g/4oz Mature Cheddar, grated

2 Eggs

Salt and Pepper




1. Cook the rice in boiling salted water for 20 minutes or until tender. Preheat the oven to 180C, 350F, Gas mark 4 and grease a 1.7L/60fl.oz. loaf tin.


2. Meanwhile, heat the butter in a frying pan, add the onion, garlic, carrots and mushrooms and fry gently until just tender. Stir in the nuts, breadcrumbs, cheese, eggs, drained rice, salt and pepper and mix well.


3. Spoon the mixture into the greased loaf tin and pack down well. Bake for approximately 1 hour until browned and firm to the touch.


4. Serve hot or cold with a tomato sauce.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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