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
200g (7 oz) brown rice
2 large onions, thickly sliced
4 Tbsp olive oil
1 red onion
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
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.
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.
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.
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
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.