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Lentil and Wild Rice Loaf

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By Susan Carol Hauser

Posted July 23rd, 2007

This article is reprinted with permission from Wild Rice Cooking: History, Natural History, Harvesting, and Love, by Susan Carol Hauser, (2000, The Lyons Press)

Wild Rice Cooking: History, Natural History, Harvesting, and Love

Servings:	6
Author Notes:	This book contains the history and lore of wild rice, information about harvesting your own wild rice and 80 wild rice recipes.
Ingredients:	1 1/2 cups water 1 1/2 tablespoons soy sauce, divided 3/4 cup dry brown lentils 1 cup cooked wild rice 1/2 cup oat bran 1/2 cup minced celery 1/2 cup chopped walnuts 2 cloves garlic, minced 2 teaspoons onion powder 1/2 teaspoon curry powder 1/2 teaspoon dill 1/2 teaspoon fennel 1/2 teaspoon pepper 1/2 teaspoon sage
Instructions:	Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 3/4 tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes or until lentils are tender. Do not drain. Stir the lentil mixture in a large bowl with the remaining ingredients. Mix well -- the lentils will break down. Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce. Bake for about 45 - 60 minutes or until crisp on the outside. Let stand for 10 minutes before slicing and serving.