Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup lentils
- 2½ cups vegetable stock
- 1 bay leaf
- ½ cup brown rice (not all will be used)
- 1 egg , beaten
- About 2 tablespoons seasoned bread crumbs
- ½ finely- chopped onion
- 1 tablespoon olive oil
Directions
Combine the lentils and the bay leaf with 1½ cups of the stock. Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered.
Meanwhile, cook the brown rice in 1 cup of the stock: bring the stock to a boil, add rice, reduce heat to low, cover, and cook at the lowest heat for 50 minutes.
Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added—maybe 2–3 tablespoons worth, but not too much.
Add the egg, onion, olive oil, and bread crumbs to the lentil-rice mixture. Adjust ratio of rice to lentils by adding more rice if desired. Mix in bread crumbs until mixture holds together.
Place mixture in a small greased baking dish , and bake at 350°F for 35 minutes, or until a crust is formed around the edge.
Allow to cool for at least 10 minutes before cutting and serving.