Mushroom, Chard & Brown Rice Loaf w/ Mustard Sauce
Servings
4
Servings
4
Ingredients
Vegetable Loaf
Mustard Sauce
Instructions
Vegetable Loaf
  1. In a small pot, bring 1 cup water & a pinch of salt to a boil. Add rice, lower heat to a simmer & cook rice until water has been absorbed & rice is tender. Set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onions & cook until translucent. Stir in garlic & celery; season with salt & pepper. Cook until vegetables are soft, about 5 minutes.
  3. Add mushrooms & herbs; cook until mushrooms release their juices & the liquid evaporates, about 5 more minutes. Add chard & cook until wilted. Stir in sun dried tomatoes, then remove from heat & let cool slightly.
  4. Preheat oven to 375 F. Generously grease a loaf pan with olive oil.
  5. In a large bowl, whisk together eggs, mustard & broth. Add vegetable mixture & rice; stir to combine. Pour vegetable mixture into loaf pan & smooth flat with a spatula.
  6. Bake for 40-45 minutes, until edges are nicely browned. While the vegetable loaf is baking, prepare mustard sauce.
  7. Allow to cool slightly, then run a knife along the edges & flip onto a serving platter & slice. Serve with mustard sauce.
Mustard Sauce
  1. In a small pot, melt butter then add flour to form a roux. Cook until bubbly & flour is lightly browned, stirring constantly. Add vegetable broth & mustard. Bring to a simmer & cook for about 5 -10 minutes. Remove from heat & serve with vegetable loaf.