Walnut and Rice Loaf With Chive Sauce

“This loaf is a tasty and filling dinner. Another recipe from Charmaine Solomon's Complete Vegetarian Cookbook. The carrot, scallions & mushrooms smell fantastic while cooking in the skillet! You will need 2 1/2 cups of cooked brown rice.We would suggest making the loaf a day before & leaving it to cool in the tin over-night in the fridge; we served it directly from the oven & it crumbled when cut. We added a tblsp of light thickened cream to the sauce & preffered it like this.”
1hr 50mins

Ingredients Nutrition


  1. Turn on oven at 180°C (350°F).
  2. Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
  3. Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
  4. Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
  5. Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
  6. Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
  7. Pack the mixture in well, being careful to to fill the corners.
  8. Bake in pre-heated oven for 50-60 mins or until firm.
  9. Cool slightly before turning out or cutting individual slices.
  10. To Make Chive Sauce:.
  11. In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
  12. Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
  13. Stir in the chives and season to taste with salt & pepper.
  14. If you feel the flavour is too sharp, stir in a little thickened cream.

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