Lentil and Rice Loaf

1 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.

2 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).

3 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.

4 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.

5 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.

6 Press down firmly and into the corners. Shape the top flat or with a slight rise down the middle. Cover with a silicone baking mat and cook for 30 minutes. Remove the silicone baking mat 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.