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Spinach-Rice-Nut Loaf with Red Wine-Shiitake Sauce

Posted by Peggy on February 28, 2013

Spinach-Rice-Nut Loaf with Red-Wine Shiitake Sauce
Recipe: Spinach-Rice-Nut Loaf with Red-Wine Shiitake Sauce

Ingredients

  • 4 large eggs
  • 1 pound frozen spinach, thawed, all water squeezed out then chopped
  • 1 1/2 cups cooked brown rice
  • 1/2 cup wheat germ
  • 3/4 cup chopped walnuts
  • 1/4 cup sunflower seeds
  • 1 cup finely chopped yellow or white onion
  • 1/2 pound sharp Cheddar cheese, shredded (2 cups)
  • Oil for greasing loaf pan
  • Red-Wine Shiitake Sauce, optional (optional; recipe follows)

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly beat eggs with 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. Stir in spinach and brown rice and combine with egg. Stir in wheat germ, walnuts, sunflower seeds, onion and cheese. Thoroughly combine all ingredients.
  3. Pack mixture into a well-oiled 9-inch loaf pan. Bake on middle rack of oven 50 minutes or until firm. Let cool in pan 5-10 minutes, then run a sharp knife or spatula around edges of pan to loosen; invert onto a dish large enough to accommodate loaf.
  4. Cut into slices, then serve ladles with (optional) Reduced-Fat Red-Wine Shiitake Sauce (recipe follows).

Number of servings (yield): 4-6 servings

Active Time: 20 minutes

Bake Time: 50 minutes

Cooling Time: 10 minutes

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Red Wine-Shiitake Sauce

Ingredients

  • 2 teaspoons corn starch
  • 1 cup good red wine
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped shallot
  • 3 1/2 ounces sliced fresh shiitake mushrooms
  • 1 cup reduced-sodium vegetarian, chicken or beef stock

Instructions

  1. Whisk corn starch into red wine and reserve.
  2. Heat olive oil over medium heat in a heavy-bottomed, medium-sized pot. Sauté shallot in oil with a pinch of kosher salt 2 minutes, occasionally stirring. Stir in mushrooms and cook until just limp; remove from pan and reserve.
  3. Pour wine and stock into pan, bring to a boil then reduce to a rolling simmer. Let reduce 15-25 minutes or until mixture thickens enough to adhere to the back of a spoon. Stir shallot-shiitake mixture into pan. Season with freshly ground pepper and kosher salt, if needed. reheat then spoon over loaf slices.
Copyright © Peggy Lampman's dinnerFeed.