Rice, Sweet Corn, & Pumpkin Seed Loaf with Cheddar Chees

[kirra]

Rice, Sweet Corn, & Pumpkin Seed Loaf with Cheddar Cheese
Brenda Langton

Vegetable and grain loafs sound so boring! Well, actually they can be dressed up and made into a dish you will be proud of. Try serving this topped with an avocado sour cream, a green salad with mango slices, and some pinto beans.

Ingredients:

2-1/2 c. water
1 t. salt
1 c. brown rice
1/2 c. coarsely chopped pumpkin seeds
1 medium large onion, diced small
1 T. chopped garlic
2 T. olive oil
1 celery stalk, diced small
1-1/2 c. corn (frozen is fine)
1/4 t. turmeric
2 t. coriander
2 eggs
1 c. grated cheddar, or your favorite cheese
1/2 c. dry bread crumbs
2 T. chopped parsley
juice of 1 orange
1/2 t. pepper
1/8 t. cayenne

Preparation:

Preheat oven to 350 degrees.

Bring water, salt, and rice to a boil. Turn down and cook approximately 45 minutes, covered over low heat.

Roast pumpkin seeds at 350 degrees 15 minutes. Coarsely chop.

Saute onion and garlic in olive oil 3–5 minutes. Add celery and continue 2 more minutes. Add corn, turmeric, and coriander and saute another 2 minutes.

In a large bowl, mix together cooked rice, pumpkin seeds, and vegetables. Stir in remaining ingredients (make sure mixture is not too hot to add egg).

Put into oiled loaf pan and cover. Bake at 350 degrees 45 minutes, uncover, and bake an additional 30 minutes. Let sit 15 minutes before serving.