If youíve heard stories about nut roasts being dry and boring, donít worry this recipe stays nice & moist. You canít beat a good old nut roast and theyíre great for energy and are packed with protein. Serves 4.
1 small onion
2 large mushrooms
1 large tomato
1 stick of celery
10ml olive oil
2 tsp rice flour
1tsp dried rosemary
1tsp dried thyme
115g cooked rice, millet or quinoa
Ground black pepper
Finely dice the onion, mushrooms, celery & skin & dice the tomato. Sweat the onion in the oil until soft. Add the mushrooms or celery & cook for 2/3 mins. Stir in the tomato, cover & simmer for 3 mins. Sprinkle on the flour & cook for 1 min, stirring continuously. Gradually stir in the stock or water. Add the herbs & cook for two mins.
Grind the nuts roughly & add along with rice & pepper.
Pack the mixture into a loaf tin, cover with foil & tuck the edges under to secure tightly.
Steam for 45 mins above a pan of boiling water or pressure cook for 15 mins
Serve with stir fried kale or Cavolo nero and a variety of roasted vegetables. This can also be made in advance and frozen.