Mushroom Spinach Brown Rice Loaf

A scrumptious and different way of enjoying brown rice as part of your pregnancy diet. Enjoy the brown rice loaf hot or cold, on its own or accompanied by steamed greens or grilled tempeh, chicken or fish. It’s great for lunch the next day topped with an egg, salad veg, kimchi or olives.

| Serves 4 |

Ingredients

½ cup brown rice, soaked and rinsed

2 tbsp coconut oil

1 large yellow onion, finely diced

2 garlic cloves, minced

2 celery ribs, diced

salt and pepper to taste

285g crimini mushrooms, stems removed, thinly sliced

1 tbsp fresh tarragon, chopped

170g fresh spinach

135g sun dried tomatoes, chopped

4 eggs, whisked

1 tbsp Dijon mustard

2 tbsp vegetable broth

Method

Preheat oven to 200°C and line a loaf tin with baking paper.

Cook the brown rice and set aside.

Meanwhile, heat coconut oil in a large frying pan. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.

Add the mushrooms and tarragon to the pan and cook until mushrooms release their juices and the liquid evaporates, about 5 minutes. Stir through the spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.

In a large bowl, whisk together eggs, mustard and broth. Add the vegetable mixture and rice to the bowl, and stir to combine.

Pour the vegetable mixture into the loaf tin and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto a platter.

Serve with a big bunch of leafy greens and steamed veggies. Enjoy.