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Vegetarian Rice Roast

  • Marlon Mata
  • December 30, 2010

We may be eating too much of a good thing. Meat is good, but only in moderation? After all, studies have already shown that too much meat in our diet could cause a host of health problems (including heart disease anc cancers) that would plague us in the years to come.

Perhaps in the New Year we should make it a point to look for healthier alternatives.  During the holiday season need something good, filling, and at the same time very healthy, this is the perfect time to try a tasty vegetarian dish.

This recipe uses brown rice as a base. This is a very healthy choice, actually. Not only does it give the roast a unique flavour, but it is also rich in nutrients like magnesium, iron, and B vitamins that are not present in white rice. It’s the healthy choice for our roast recipe.

Serves 4 – 6

Ingredients:

170 g long-grain brown rice

15 g butter

1 medium onion, skinned and chopped

1 garlic clove, skinned and crushed

2 carrots, grated

114 g button mushrooms, finely chopped

114 g fresh wholemeal breadcrumbs

114 g nuts, finely chopped

114 g mature Cheddar cheese, grated

2 eggs

salt and pepper

Instructions:

1. Cook the rice in boiling salted water for 30-35 minutes or until tender. Drain well.

2. Meanwhile, heat the butter in a medium frying pan and fry the onion, garlic, carrots and mushrooms, stirring frequently, until softened. Stir in the breadcrumbs, nuts, cooked rice, cheese and the eggs.

3. Season to taste with salt and pepper and mix thoroughly together.

4. Pack the mixture into a greased 3 pint loaf tin and bake at 350°F for 1 – 1 1/4 hours or until firm to the touch and brown on top.

Serve the Vegetarian Roast sliced, hot or cold, with tomato sauce or chutney.

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