Walnut and Rice Loaf With Chive Sauce

Ingredients

• 30 g butter (1 oz)
• 2 carrots, finely diced (or grated)
• 2 teaspoons ground cumin
• 4 large spring onions, sliced finely (scallions)
• 250 g mushrooms, coarsely chopped
• 3 eggs, lightly beaten
• 1 cup tomato puree (8 fl oz)
• 1/2 cup cheese, grated
• 1/2 cup walnut, chopped
• 2 tablespoons finely chopped parsley
• 1 1/2 teaspoons salt (or to taste)
• 1/2 teaspoon black pepper
• 2 1/2 cups cooked brown rice

Chive Sauce

• 1 cup dry white wine (4 fl oz)
• 2 spring onions, chopped
• 2 tablespoons lime juice (OR 1 tablespoon lemon juice)
• 1/2 teaspoon grated lime rind (or lemon rind)
• 100 g butter, softened (3 1/2 oz)
• 2 tablespoons chopped chives
• sea salt
• white pepper, to taste

Directions

1. 1

   Turn on oven at 180'C (350F)

2. 2

   Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.

3. 3

   Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.

4. 4

   Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.

5. 5

   Combine with the rice and cooked vegetables and mix thoroughly. Taste and adjust seasoning if required.

6. 6

   Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased greaseproof paper.

7. 7

   Pack the mixture in well, being careful to to fill the corners.

8. 8

   Bake in pre-heated oven for 50-60 mins or until firm.

9. 9

   Cool slightly before turning out.

10. 10

    To make Chive Sauce:.

11. 11

    In a small enamel or other non-aluminium saucepan bring to the boil the wine, spring onions and citrus juice and boil uncovered until reduced to about 1/4 cup (2 fl oz) in volume.

12. 12

    Strain into a bowl, allow to cool, and beat in the soft butter, a small piece at a time.

13. 13

    Stir in the chives and season to taste with salt & pepper.

14. 14

    If you feel the flavour is too sharp, stir in a little thickened cream.