1cupfinely chopped pecans, optionally toasted in a 350° oven for 10 minutes
115-ounce can cooked lentils (1½ cups cooked)
2tablespoonsminced fresh sage
2tablespoonsfinely chopped flat leaf parsley
¼teaspoonground black pepper
1½tablespoonswheat-free tamari, to taste, optional
½teaspoonminced fresh rosemary, optional
2tablespoonsnutritional yeast, optional
1teaspoonsmoked paprika or ¼ teaspoon crushed red pepper flakes, optional
½cupgluten-free breadcrumbs, optional
Instructions
Preheat the oven to 350°F. Place the rice, vegetable stock and ½ teaspoon sea salt in a pot over medium high heat. Bring to a boil. Reduce the heat to simmer, cover, and cook until all liquid is absorbed, approximately 50 minutes.
Meanwhile, heat a saute pan over medium high heat. Add the oil. Add the onions and celery and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and cook for 3 minutes, stirring frequently.
Transfer to a bowl along with remaining ingredients, including the remaining 1½ teaspoons salt, and mix well. Add the cooked rice mixture and stir well.
Transfer to a well-oiled 8-by-8-inch casserole dish and press down firmly. Top with breadcrumbs, if using, and bake 40 minutes.
Cool slightly before slicing and serving. Serve with Golden Gravy (recipe here.)
Notes
Variations: For an oil-free version, omit the oil and add 1/4 water or vegetable stock to saute onion, celery and garlic. Add 1 cup diced mushrooms along with the onion and celery. Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor & the Chef (www.doctorandchef.com).