MUSHROOM, SPINACH, AND BROWN RICE LOAF

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MUSHROOM, SPINACH, AND BROWN RICE LOAF

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Snacks
Servings 4 people

Ingredients
  

  • ½ cup brown rice dry
  • 2 tbs olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 celery ribs chopped
  • Kosher salt
  • Freshly ground black pepper
  • 285 g swiss brown mushrooms sliced thin
  • 1 tbs fresh tarragon chopped
  • 170 g fresh spinach
  • 85 g sun dried tomatoes chopped
  • 4 eggs whisked
  • 1 tbs Dijon mustard
  • 2 tbs vegetable broth

Instructions
 

  • Preheat oven to 205 c
  • Cook rice according to package instructions. Set aside.
  • Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
  • Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.
  • In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine.
  • Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.