Nut-Mushroom roast

 

 10. December

Are you having a vegetarian over for Christmas or just want something different and extremely yummy during the Christmas days, then this recipe is a sure winner every time.
It does take a bit of preparations, but the good thing about this recipe is that it can be made the day before you need to serve it, and actually taste better the day after.

100g easy cook white, brown or mixed with wild rice.
500g mushrooms
2 medium onions
1 clove of garlic
50g Hazelnuts
50g oil, dairyfree margarine or Lactofree spreadable butter
2 eggs
250ml Lactofree cream
2 teaspoons salt
½ teaspoon freshly ground pepper
½ teaspoon freshly grated nutmeg

Preheat oven to 175°C

Cook the rice as instructed on the package.

Finely chop the Mushrooms, onions, garlic and hazelnuts. In the fat chosen, fry off the vegetables and nuts separately, transferee to a bowl. Onions and garlic till they are transparent, mushrooms until they start to brown, and Hazelnuts slightly browned.

Add the cooked rice to the bowl with the vegetables.

Whisk together eggs, cream, nutmeg, salt and pepper, add it to the bowl of vegetables and rice and stir well until it is all mixed well.

Pour into a loaf mould lined with baking paper.

Bake for about 1 hour to 75 minutes.

Note: Note if you are making this the day before, just give it about an hour, and then bake it up for about 20 minutes the next day to heat it up.

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