07 January 2011
Posted in Vegetarian

 

Not only do  cranberries add a festive flare with its colour to the table, its a substantially filling vegetarian loaf.

makes one loaf form:

 20g dried mushrooms
 40g butter
 2 celery sticks, chopped
 1 large onion
 125g mixed fresh mushrooms, finely chopped
 120g wholemeal rice
 125ml Dry white wine
 500ml vegetable stock
 80g fresh breadcrumbs
 100g blanched almonds, toasted
 120g cheddar cheese, grated
 2 eggs,large and beaten
 1 tablespoon thyme
 200g fresh cranberries
 2 tablespoon of cranberry sauce.
 1 loaf tin (25cm x 10 cm x 8cm)

 How to make:

1. Put the dried mushrooms in a bowl and cover with boiling water. Leave to stand for 20 minutes until soften.
2. Melt the butter in a large pan and cook the onion and celery for 5 minutes, stirring on a medium heat.
3. Drain the mushrooms and keep 150 ml of the liquid, making sure there is no grim from the mushrooms. Chop the soaked mushrooms and add to the pan with the fresh and chopped mushrooms. Cook for 5 minutes stirring occasionally.
4. Stir in the rice and cook for 2 minutes. Slowly add the wine until it bubbles and almost evaporates, then add the mushroom liquid. When the liquid has almost disappeared add a ladleful of the stock and simmer until absorbed. Continue adding the stock the same way until the rice is tender. Approximately 20 minutes. Transfer all from the pan to a bowl and cool down.
5. Preheat the oven to 180°C. Stir in the remainder of the ingredients into the mushroom mixture except for the fresh cranberries and sauce. Put the fresh cranberries into the base of the oiled greased loaf tin, and then pack in the rice mixture. Press down firmly and cover with foil and bake for 60 minutes. Removing the foil for the last 10 minutes.
6. Heat the cranberry sauce with 2 tablespoons of hot water and mix to a smooth mixture. Carefully slide out the mushroom loaf onto a plate, then brush the top with the cranberry glaze.