Ingredients
Units
Scale
- 1/2 cup uncooked brown rice (or 1 cup cooked)
- 2 Tbsp olive oil
- 1 1/2 cups onion, diced
- 1 cup celery, chopped
- 1 Tbsp garlic, minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 2 cups white or brown mushrooms, sliced thin
- 5 oz fresh spinach (about 1/2 bag of washed spinach)
- 4 eggs
- 1/4 cup sun-dried tomatoes, chopped
- 1 Tbsp Dijon mustard
- 2 Tbsp broth, white wine, or water
- Fresh chopped parsley or other herbs for garnish
Instructions
- Preheat oven to 400F/200C. Move the oven rack to the middle of oven position.
- Grease a 9x5 loaf pan with oil on the bottom and sides, then set aside.
- If the rice is raw, cook according to package directions, then set aside to cool.
- Heat a skillet over medium-high heat. Tip in the olive oil, onion, and celery. Cook for 5ish minutes or until onions are translucent. Add the garlic, salt, pepper, smoked paprika, and mushrooms. Stir and cook for about 5 minutes or until mushrooms have released their liquid. Add the spinach and stir until the spinach wilts. Remove the pan from the heat and set aside to cool.
- Whisk the eggs, sun-dried tomatoes, mustard, and broth in a large bowl. Add the rice and the onion mixture and stir everything together.
- Pour the mixture into the prepared loaf pan and smooth the top. Bake for 45 minutes or until the middle is set when tested with a knife.
- Remove from the oven and allow to cool for 10 minutes on a wire rack. Run a knife around the edges. Cut the loaf into slices while it is still in the pan, or turn it out onto a platter and slice. Serve warm, garnished with chopped fresh herbs.