Method :
- Boil the rice in salted water for
12-15 minutes until tender.
- Drain well and reserve.
- Cook the peas and corn in boiling
salted water until tender, drain and mix with the rice.
- Chop the mushrooms and onion
finely and cook in the butter and oil until soft and golden.
- Mix with the rice.
- Stir in the bran, tomato purée,
soy sauce, beaten eggs and plenty of salt and pepper.
- Grease and base line a 450 g loaf
tin.
- Put in half the mixture, and place
the hard boiled eggs in a line on top.
- Cover with the remaining rice
mixture.
- Cover with a piece of greased
greaseproof paper.
- Bake at 190C/375F/Gas 5 for 35
minutes.
- Leave to stand for 5 minutes and
turn on a warm serving dish.
Note :
An egg stuffed savory loaf which may
be served with a hot tomato or cheese sauce.
Learn how
to cook Vegetarian Recipes
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