| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Onion |
| 1 | Clove garlic | |
| 2 | Stalks celery | |
| 2 | ts | Sage |
| 3 | c | Cooked lentils |
| 3 | c | Cooked wild rice (you can use a wild rice/brown rice mix here too) |
| 1/2 | c | Chopped walnuts |
| 1/4 | c | Whole wheat breadcrumbs |
| 2 | tb | Vinegar |
| 2 | Egg equivalents | |
| 2 | tb | Whole wheat flour |
| Fresh ground black pepper and sea salt |
INSTRUCTIONS
Preheat oven to 350 F. Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving. (by Elisabeth Freeman) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997
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