1 cup lentils
1 cup brown rice
3 cups vegetable broth
2 tbsps olive oil
3 garlic cloves (crushed)
1 carrot (shredded)
1/2 bunch broccoli (chopped small and steamed)
1/2 cup cashews (roasted)
Put lentils, brown rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it’s cooking and add more broth as needed.
While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you’ll want to be a bit generous with the spices.
Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
Put mixture into a greased loaf pan. Bake at 350° F for 30 minutes covered and 15 minutes uncovered.