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Cheese, rice and zucchini loaf

Cheese, rice and zucchini loaf

 

An excellent vegetarian loaf - a refreshing change from nut loaf or lentil bakes and delicious served with spiced fruit chutney.

 

Preparation time: 45 minutes
Cooking time: 45 minutes
Serves 6

  • 200g (7 oz) brown rice

  • 2 large onions, thickly sliced

  • 4 Tbsp olive oil

  • 1 red onion

  • 2 zucchini

  • 2 garlic cloves, minced

  • 400 g (14 oz) whole meal breadcrumbs

  • Salt and black pepper

  • 1 large egg, beaten

  • 115 g (4 oz) Cheddar cheese, grated

  1. Cook the rice in a large pan of water - do not add salt as that will toughen the husk of the rice during cooking. Allow about 30 minutes for the rice to cook after it comes to the boil. Drain in it colander, then leave until required.

  2. Preheat the oven to 190C/375F/Gas Mark 5. Cook the onion slices in 2 tablespoons of the olive oil until just softened. Leave until required.

  3. Shred the red onion and zucchini on the coarse grating attachment of a food processor, then cook them in the remaining olive oil until just tender. Turn into a bowl and add the remaining ingredients, mixing thoroughly.

  4. Butter a 900 g (2 lb) loaf pan and line the base with baking parchment. Arrange half the onion slices in a layer in the base of the pan, then top with half the rice mixture. Make a second laver of onion in the middle of the loaf and top with the remaining rice, packing it down firmly. Cover with a layer of buttered foil.

  5. Bake the loaf in the preheated oven for 40 minutes. Remove the foil and ease the loaf away from the sides of the pan with a palette knife. Turn the loaf out on to a warmed plate and serve sliced.

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