Meatloaf" - Brown Rice w/Vegetable

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Brown rice vegetable loaf with yogurt sauce
Vegetarian -m Williams Sonoma p 263

try adding black beans for protein
try w/checca sauce-from giada's meatloaf - veggie or a tomato sauce instead of yogurt sauce
replace feta w/mozzarella
replace pine nuts w/another nut

Checca sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

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Ingredients

  • sauce:
  • 3/4 cup brown rice
  • salt & pepper
  • 2 zucchini
  • 3 tbs olive oil
  • 1 bunch green onions (green & white parts, thinly sliced
  • 1 cup finely chopped mushrooms
  • 2 carrots, peeled & coarsely grated
  • 1/2 cup pine nuts, toasted
  • 4 tbs chopped fresh flat leaf parsley
  • 1/2 cup crumbled feta cheese
  • 2 eggs, lightly beaten
  • 1 cup plain yogurt
  • 1 1/2 tbs chopped fresh mint
  • 1 clove garlic, minced

Preparation

Step 1

Rinse rice well & drain
Place in heavy saucepan w/ 2cups water & 1/2 tsp salt
Bring to boil, reduce heat to low, cover & cook w/out stirring for 45 mins. Uncover & check to see if rice is tender & water is absorbed. If not, recover & cook for a few minutes longer til the rice is done. Remove from heat, fluff the grains w/a fork & let cool
Meanwhile preheat oven to 375
Coarsely grate zucchini, drain in colander for abt 20 min, squeeze dry w/clean kitchen towel
In frying pan over medium heat warm the olive oil. Add green onions & saute, stirring til soft, abt 7 mins
Add the mushrooms & saute til their released liquids evaporate, 3 - 5 mins
Transfer onions & mushrooms to large bowl, let cool.
Add cooked rice, zucchini, carrots, nuts, parsley, cheese, eggs & salt & pepper to taste. Mix well
Lightly grease a 5x 9x3" loaf pan & line bottom & sides w/parchment. Transfer rice mixture into pan& cover w/aluminum foil.
Place the loaf pan into a baking pan, pour hot water into the baking pan to reach half way up the sides of the loaf pan
Bake til set, 50m -60m mins
Let cool 20 m ins, then unmold onto platter
Using serrated knife cut loaf into 3/4" slices, serve hot, topped w/sauce
Yogurt sauce:
in small bowl whisk together the yogurt, mint, gsrlic & salt & pepper to taste

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