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Print this Recipe    Vegetarian Roast

Makes 2 medium loaves or 6-9 servings.

250 g (8.5 oz) long grain rice
200 g (7 oz) button mushrooms, finely chopped
150 g (5 oz) whole grain bread crumbs
150 g (5 oz) nuts (almonds, brazil nuts or unsalted peanuts), chopped
150 g (5 oz) low fat mozzarella cheese
4 eggs
4 medium carrots, grated
3 medium onions, chopped
1/4 cup sunflower or safflower oil
1/4 cup dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder

Cook the rice in boiling water for 30 to 35 minutes, until tender,
or use an automatic rice cooker. 250g of rice is about 2 small
automatic rice cooker cups, but please check your rice cooker to
be sure. When using an automatic rice cooker, add a little more
water for brown rice than you would for white. ie. if you cook 2
small rice cooker cups of brown rice, then fill the rice cooker
pot to the 3 level with water.

Thoroughly blend everything in a large bowl or pot. Then pack the
mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which
have been lightly oiled.

Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch
and brown on top. Vegetarian Roast is traditionally served, hot or
cold, with tomato sauce or chutney.

Variations

Fry the onions, carrots, and mushrooms, in the oil until softened,
before adding them to the entire mixture in step #2. Serve with a
legume soup, such as pea soup or lentil stew. Replace the eggs with
a commercial egg substitute. Replace the mushrooms with green, red,
or yellow peppers. Replace the mozzarella with cheddar cheese (the
older the stronger the flavour). Replace the mushrooms with green,
red, or yellow peppers.

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