Serves 4-6

Ingredients

175g brown rice, cooked and drained
1 onion, peeled and finely chopped
125g mushrooms, sliced
2 carrots, peeled and sliced
1 tbsp olive oil
1 garlic clove, crushed
125g breadcrumbs
125g finely chopped nuts of choice
125g mature cheddar, grated
2 eggs, beaten
handful of chopped basil and parsley
freshly ground pepper

For onion relish:
2 red onions, peeled and sliced
4 tbsp balsamic vinegar

Method

• Preheat oven to 180C.
• Heat oil in large pan and gently fry onion, garlic and carrots for 3-4 minutes.
• Add mushrooms and cook for a further 5 minutes.
• Remove from the heat and stir in breadcrumbs, nuts, cookd rice, cheese and eggs.
• Stir in parsley and basil and season with pepper. Mix thoroughly.
• Pack the mixture into a lined 1 litre loaf tin and bake for 1-1 1/4 hours or until firm to touch and brown on top.
• Meanwhile place red onions and balsamic vinegar into a pan and cook slowly for 10-15 minutes.

Serve the loaf sliced, hot or cold with the red onion relish.

Recipe: Jo Beer, www.revitalise.net.au

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