LENTIL RICE LOAF
3 cups water
3/4 cup uncooked lentils, sorted, rinsed*
1 cup uncooked regular rice
1/2 cup finely chopped onion
1/2 teaspoon salt
1 (14 oz.) jar spaghetti sauce**
1/2 cup Progresso Plain Bread Crumbs
1/2 cup shredded carrot
1/8 teaspoon coarse ground black pepper
1 egg, slightly beaten
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
Add rice, onion and salt; mix well. Cover; simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat; cool 10 minutes.
Heat oven to 350 degrees F. Grease 8x4-inch glass loaf pan. (Do not use metal pan.)
Stir 1/4 cup of the spaghetti sauce and remaining ingredients into lentil mixture, mashing mixture slightly while mixing. Press mixture firmly in greased pan.
Bake at 350 degrees F for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert onto serving platter.
In small saucepan, heat remaining spaghetti sauce 3 to 4 minutes or until hot.
To serve, slice loaf; spoon warm sauce over each slice.
*Lentils cook quickly compared to most other legumes and do not need to be presoaked.
**Ingredient Substitution: One (16 oz.) jar of Old El Paso Thick 'n Chunky Salsa can be substituted for the spaghetti sauce.
Makes 6 servings
Source: Recipe booklet: Meatless Meals, Pillsbury Classic Cookbooks #181, March 1996
3 cups water
3/4 cup uncooked lentils, sorted, rinsed*
1 cup uncooked regular rice
1/2 cup finely chopped onion
1/2 teaspoon salt
1 (14 oz.) jar spaghetti sauce**
1/2 cup Progresso Plain Bread Crumbs
1/2 cup shredded carrot
1/8 teaspoon coarse ground black pepper
1 egg, slightly beaten
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
Add rice, onion and salt; mix well. Cover; simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat; cool 10 minutes.
Heat oven to 350 degrees F. Grease 8x4-inch glass loaf pan. (Do not use metal pan.)
Stir 1/4 cup of the spaghetti sauce and remaining ingredients into lentil mixture, mashing mixture slightly while mixing. Press mixture firmly in greased pan.
Bake at 350 degrees F for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert onto serving platter.
In small saucepan, heat remaining spaghetti sauce 3 to 4 minutes or until hot.
To serve, slice loaf; spoon warm sauce over each slice.
*Lentils cook quickly compared to most other legumes and do not need to be presoaked.
**Ingredient Substitution: One (16 oz.) jar of Old El Paso Thick 'n Chunky Salsa can be substituted for the spaghetti sauce.
Makes 6 servings
Source: Recipe booklet: Meatless Meals, Pillsbury Classic Cookbooks #181, March 1996
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and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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