Walnut And Rice Loaf With Chive Sauce Recipes

WALNUT AND RICE LOAF WITH CHIVE SAUCE

Steps:

• Turn on oven at 180°C (350°F).
• Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
• Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
• Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
• Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
• Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
• Pack the mixture in well, being careful to to fill the corners.
• Bake in pre-heated oven for 50-60 mins or until firm.
• Cool slightly before turning out or cutting individual slices.
• To Make Chive Sauce:.
• In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
• Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
• Stir in the chives and season to taste with salt & pepper.
• If you feel the flavour is too sharp, stir in a little thickened cream.

SPINACH RICE LOAF

Steps:

• Cook and drain spinach.
• Combine all ingredients except breadcrumbs.
• Oil a large casserole and sprinkle 3/4 cup breadcrumbs in bottom.
• Pour mixture into casserole and sprinkle top with remaining breadcrumbs.
• Bake at 350* for about 1 hour.
• Check with knife.
• Turn out onto serving platter and enjoy!

WALNUT RICE

Steps:

• In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

MUSTARD AND CHIVE SAUCE

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.