1. Wash and pick over the lentils. Place them in a pan with the water. Cover and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the water is absorbed (about 15 minutes).
2. While the lentils are cooking, mix together the rice, oat flakes, egg or egg replacer, carrot, tamari, scallions, garlic, and sage in a large bowl. When the lentils are cooked, add them to the other ingredients and mix well.
3. Oil a loaf pan, 4-1/2 x 8-1/2 x 2-1/2 inches, and sprinkle the sides and bottom with a few oat flakes to keep the loaf from sticking. Pack the loaf mixture into the pan and bake at 350F for 40 minutes. Let the loaf stand for 5 - 10 minutes before slicing.
4. Serve with a sauce, a steamed vegetable, and a green salad. Red Pepper Sauce is a delicious complement.
Wine Pairing(s)
Andezon Cotes du Rhone
Red Knot Cadenzia Grenache/Shiraz McLaren Vale
Veuve Clicquot Ponsardin Rose
Blackstone Zinfandel
Opolo 'Mountain' Zinfandel
Domaine de Cayron Gigondas
St Hallett Gamekeeper's Reserve
Cristalino Rose Brut
Jaillance Cremant de Bordeaux
Sausal 'Century Vines' Zinfandel
Calories From Fat 27 Protein 18 Total Fat 3 Carbohydrates 77
Calories 401 Dietary Fiber 9 Calcium 75 Iron 8 Sodium 825 Vitamin A 999
This recipe has been added to the following public cookbooks:
CISV Elevation,
Ronda's Rockin' Recipes
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