Ingredients
Method
- Preheat the oven to 180C.
- Place walnuts in a food processor, pulse until you have a loose meal. Transfer to a large bowl and set aside. Add bread and mushrooms in a food processor and pulse until chopped. Add to the walnut bowl. Next add onion, carrot, celery, and garlic in the food processor and pulse until roughly chopped.
- In a saucepan over medium heat, add butter to the pan and when it starts foaming add the chopped vegetable mixture and cook stirring for 3-4 minutes. Add the silverbeet, vegemite, tomato paste, smoked paprika and cook until softened and liquid from the vegetables have evaporated. Transfer to the bowl with the mushrooms and breadcrumbs. Add the rice, cheese, eggs, parsley, sage, salt and pepper and stir until it’s combined and homogenous.
- Generously grease a loaf tin with butter. Pour in the vegetable mix and bake for 40-50 minutes. To check if it’s cooked, insert a skewer in the centre of the loaf and when removed it should come out clean with no streaks of batter.
More about this recipe
Nutrition per serving:
Calories 392.86kcal
Total Fat 29g
Carbs 20.5g
Sugars 3.69g
Protein 15.83g
Sodium 897.58mg
Fibre 4.03g
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