mfort
.
oawithout the meat?
NUTTY MEATLESS LOAF
F ind ga ram m asala in the spice aisle o f
su p erm a rk ets o r in In dian fo o d m arkets.
PREP: 30 MIN. BAKE: 35 MIN. STAND: 15 MIN.
OVEN: 350oF
1/4 cups d ry red o r yello w lentils
2
m edium carrots, shredded
3/4
cup snipped dried apricots
and/or golden raisins
1
m edium onion, chopped
1
stalk celery, chopped
1/2 tsp. garam m asala o r
2 tsp. Jam aican jerk seasoning
2
cloves garlic, m inced
i
Tbsp. vegetable oil
3
eggs, lightly beaten
iV2 cups cooked brow n rice
3/4
cup pecans, toasted and chopped
’/2
cup m ango chutney
’/4
cup chopped red sw eet pepper
’/4
cup chopped peeled fresh m ango
Cilantro leaves (o p tio nal)
Com bine lentils, brown rice, vegetables, and
nuts to make a hearty vegetarian loaf that’s
packed with protein and flavor. Garam masala,
which flavors this loaf, is a blend of warm to
hot spices, such as nutmeg, black pepper,
cumin, cinnamon, cardam om , and dried chiles.
1
.
P re h e a t o ve n to 350°F. I n m e d iu m
saucepan b rin g 3 cup s
w a te r
a n d le n tils to
b o ilin g ; re d u ce heat. C over; s im m e r 10 to
15 m in u te s o r u n til ten der. D ra in ; set aside.
2
. In 1 0 -in c h s k ille t c o o k c a rro ts , a p ric o ts ,
o n io n , ce le ry, g a ra m m asala, a n d g a rlic in
h o t o il o v e r m e d iu m h e a t fo r 5 m in u te s o r
u n til te n d e r, s tirr in g occa sio n a lly.
3
. In la rg e b o w l c o m b in e eggs, co o ke d
le n tils , c a rro t m ix tu re , b ro w n ric e , 2/3
cup
o f
th e nu ts,
h a lf
th e ch u tn e y, an d
1
tsp.
salt.
4
. F ir m ly press le n til m ix tu re in to a
greased 9- o r
9 1
/
2
-in c h d e e p -d is h p ie p la te .
B ake, u n c o v e re d , 25 m in u te s . In s m a ll
b o w l c o m b in e
rem a in in g
c h u tn e y w ith
s w e e t p e p p e r, m a ngo, an d
rem a in in g
nu ts.
5
. E v e n ly sp o o n c h u tn e y m ix tu re o n loaf.
B ake 10 m in u te s m o re o r u n til c h u tn e y
m ix tu re is h e a te d th ro u g h (lo a f s h o u ld
re a c h 160°F). S p rin k le w ith c ila n tro leaves.
L e t s ta n d 15 m in u te s ; c u t in w edg es to
serve. MAKES 8 SERVINGS.
EACH SERVING
367 cal, 12 g fa t, 79 m g chol,
496 m g sodium , 53 g carbo, 13 g fiber, 14 g p ro .
BETTER HOMES AND GARDENS
MARCH 2010
2 0 5
Make a simple, savory chicken salad sandwich with
HORMEL® Chicken Breast. Visit hormel.com.
Q:
How can
I make lunch
without the
same old
baloney?
©2010 Hormel Foods, LLC
