- 1¾ cups water
- ½ cup dry/uncooked brown-green lentils
- ½ cup dry/uncooked short-grain brown rice
- 2 teaspoons poultry seasoning
- 1 teaspoon granulated onion
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 medium white or cremini mushrooms, chopped (about 2 cups)
- 1 large rib celery, sliced (about 1/2 cup)
- 1 tablespoon freshly chopped garlic (4 to 5 medium cloves)
- 3/4 cup old-fashioned rolled oats
- 1 can tomato paste (6 ounces)
- 2 ounces pecans or walnuts, chopped (about 1/2 cup; optional)
- 1 tablespoon minced fresh sage (or 1 1/2 teaspoons dried rubbed sage)
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried)
- 1 1/2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
- Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils are cooking.)
- Place 1 tablespoon of water into a medium frying pan over high heat. When the water starts to sputter, add the chopped onion, mushrooms, and celery, and cook while stirring for 3 to 5 minutes, adding a little water, as needed. Add the garlic and stir for 2 minutes more until the vegetables have softened. If you're using dried herbs, stir them in with the garlic; if using fresh herbs, you will add them in step 4. Remove from the heat.
- Preheat the oven to 350°F. Line a standard size loaf pan (9x5x3 inches) with parchment paper.
- Place the oats, tomato paste, and nuts (if using) into a large bowl. If you're using frsh herbs (sage, thyme, and rosemary), add them to the bowl as well. When the cooked vegetables, rice, and lentils have cooled for at least 10 minutes, add them to the bowl, and stir until all of the ingredients have been mixed thoroughly.
- Place half of the mixture into a food processor. Pulse about three times then scrape down the sides. Pulse another three times until evenly blended but still somewhat chunky, then spoon into the loaf pan. Place the remaining half of the mixture into the food processor and pulse in the same way. Then add this portion to the loaf pan as well. Press the mixture firmly and evenly into the pan.
- Cover the pan with aluminum foil and cook for 40 minutes. Remove the foil, and cook for 15 to 20 minutes more, or until the top is browned and the edges look crispy. Remove from the oven, and let cool for 10 minutes before slicing and serving. Serve as is or with Creamy Mushroom Gravy or Better Ketchup.
Herbs: During the holidays I like to use fresh herbs in this recipe, especially fresh sage, as its aroma and flavor are very "holiday." But fresh herbs aren't always practical, so feel free to use the measurements for dried. Or even a mix of fresh and dried.
Rolled oats: I like quick oats in this recipe, but if you only have "slow" oats, just pulse them a bit first in the food processor.
Blending: I've also made this loaf without using the food processor at all (just mixing everything in a bowl) and it still bakes up well and tastes great, it's just more on the chunky texture side.
- Serving Size: 1/10 recipe, 1 slice
- Calories: 163
- Sugar: 4.9g
- Sodium: 20mg
- Fat: 5.2g
- Saturated Fat: 0.5g
- Carbohydrates: 26.2g
- Fiber: 4.4g
- Protein: 6.0g
- Cholesterol: 0