This is a lovely version of a Christmas Nut Loaf Recipe for a vegetarian alternative Christmas Dinner which I hope you will enjoy!
Prep Time: 40 mins
Cooking Time: 2 hrs
Total Time: 2 hrs 40 mins
75 g brown rice
salt and pepper
15 g dried ceps
30 g butter
2 carrots, grated
1 small onion, finely chopped
1 garlic clove, crushed
250 g button mushrooms, chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
125 g walnuts, toasted and chopped
125 g Brazil nuts, toasted and chopped
60 g pine nuts, toasted
135 g cheddar cheese, grated
1 egg, beaten
Sunflower oil for greasing
Rosemary sprigs, for garnish
Cranberry sauce, to serve
Cook the rice in boiling salted water for 30 -35 minutes or until tender.
Meanwhile, soak the ceps in a bowl of warm water for about 20-30 minutes.
Drain the rice when it is ready and then drain the ceps, pat dry and chop finely.
Melt the butter in a frying pan, add the carrots onion and garlic and cook gently stirring occasionally, for about five minutes.
Stir in the chopped mushrooms, rice, ceps, parsley and rosemary and cook until softened.
Puree the mixture in a food processor.
Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg.
Season with salt and pepper.
Lightly grease the loaf tin, spoon in the mixture and level the top.
Cover with foil and bake in a preheated oven at 190 degrees Celsius (170 degrees Celsius if using a fan oven) for one and a 1/2 hours or until firm.
Turn out onto a serving dish and cut into slices and garnish.
Serve hot with cranberry sauce.