Black Japonica Rice has many qualities that have earned the nickname “forbidden rice”. It can be cooked and drained for pilafs or steamed to a more sticky consistency. The latter is key to this meatless loaf that is both healthy and hearty.
Prep time: min
Cook time: min
Total time: min
Ingredients
Serves 8
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1/2 Cup Black Japonica Rice
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1 Cup Stock Or Water
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2 Cups Chopped White Mushrooms, washed
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1 Small Onion, chopped
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1 Small Carrot, washed and shredded
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1 Celery Rib, washed and chopped
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4 Cloves Of Garlic, minced
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2 Fresh Thyme Sprigs, leaves picked
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1 Tablespoon Olive Oil
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1 Cup Ketchup, divided
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1/2 Cup Dehydrated Potato Flakes
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1/4 Cup Quick Cook Oatmeal
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1 Tablespoon Soy Sauce
Directions
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Bring water or stock to a boil with a pinch of salt, add the rice and stir once. Cover, reduce heat to low, and simmer for 25 minutes. Remove from heat and let stand covered.
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Place a large skillet over high heat and add the olive oil. Add the mushrooms and a pinch of salt. Cook until all the water evaporates then add the onions, celery and carrots. Cook for another 3-5 minutes and add the garlic and thyme. Stir and remove.
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Spread the vegetables out onto a sheet pan to cool.
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Along with the rice mixture add the vegetables to a large bowl with the remaining ingredients but reserve 1/4 cup of the ketchup. Toss thoroughly, using hands for smoother incorporation. This mixture should form together well and pack tightly without crumbling.
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Grease a loaf pan with nonstick spray. Pack the mixture into the pan pressing just enough for even distribution and tap the pan firmly on the counter. Glaze the top of the loaf with the remaining ketchup.
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Bake for 45 minutes until the top is browning and a little crisp. Allow the loaf to cool for 10 minutes. It should slide out the pan and slice easily with a serrated knife.