Lentil and Rice Loaf

Prep: 55 minutes (includes cooking rice and lentils) Cook: 50 minutes

Serves:1 loaf

By Cathy Fisher
This flavorful loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you're at it and freeze one for leftovers. This is delicious topped with Creamy Mushroom Gravy (recipe in Sauces)! (Prepare your ingredients while the rice and lentils are cooking.)


  • 1 3/4 cups water
  • 1/2 cup brownish-green lentils
  • 1/2 cup short-grain brown rice
  • 2 tsp poultry seasoning
  • 1 tsp granulated onion
  • 1 medium onion, chopped
  • 5 medium white or cremini mushrooms
  • 1 stalk celery, chopped
  • 1 tbsp garlic, minced
  • 3/4 cup quick rolled oats
  • 6 ounce can tomato paste
  • 1 1/2 tsp rosemary, minced (or 1/2 teaspoon ground/dried)
  • 1 1/2 tsp thyme, minced (or 1/2 teaspoon dried)
  • 1 tbsp sage, minced (or 1 teaspoon dried/rubbed sage)
  • 1 cup parsley leaves, chopped
  • 1/2 cup pecans or walnuts, chopped


In a medium sauce pan on high heat, combine water, lentils, rice, poultry seasoning, and granulated onion. Bring to a boil, then turn down to simmer and cook covered for 45 minutes. When done cooking, remove from the heat and let stand for 10 minutes with the lid still on.

Preheat oven to 350 degrees. Line a standard size loaf pan (9 by 5 by 3-inch) with parchment paper and set aside (or use a silicone loaf pan).

In a medium skillet on high heat, add 1 tablespoon of water. When the water begins to sputter, add the chopped onion, mushrooms, and celery, and cook stirring for about 3 minutes, adding water as needed. Add the garlic, and cook stirring for an additional 2 minutes, until the vegetables have softened, adding water as needed. Remove from heat and set aside.

Using a large bowl, combine the oats, tomato paste, rosemary, thyme, sage, parsley, and nuts. When the cooked vegetables, and rice and lentils have cooled for about 10 minutes, add them to the bowl as well, and stir well until all ingredients are thoroughly mixed.

Place about half of the mixture into a food processor and pulse 5 to 6 times (so it gets blended slightly, but is still somewhat chunky). Spoon this into the loaf pan. Place the remaining mixture into the food processor and blend in the same way. Add to the loaf pan.

Press down firmly and into the corners. Shape the top flat or with a slight rise down the middle. Cover with a piece of aluminum foil and cook for 30 minutes. Remove the foil and cook for another 20 to 25 minutes until the top is browned. Remove and let cool at least 10 minutes before slicing and serving.