Sunday, April 7, 2013

Walnut Basil Quinoa Casserole



Walnut Basil Quinoa Rice Casserole
from ExtraVeganZa by Laura Matthias, p. 106
gluten-free loaf
This was served at a recent Stir The Pot gathering that I could not attend but the recipe sounded SEW good I had to try it. It was scrumptious and I had it as a main course, for sandwiches, in salads, snack, you name it! Yet I wanted to try quinoa in it next time. Again – it was delicious! The original recipe appears below.

Walnut Basil Quinoa Loaf/Casserole
2 cups cooked quinoa
½ cup brown basmati rice, cooked
1 1/4 cups c walnuts
½ cup fresh basil
½ medium onion
2 T tamari or soy sauce
5 T rice milk or soy milk

Preheat oven to 325°.

Blend all ingredients in a food processor until reaching a coarse consistency. Press mixture into a foiled lined loaf pan, spray or oil foil. Bake 60 minutes. Allow to cool 10 minutes before turning onto a dish and slicing.


I actually baked this for 60 minutes and then changed the temperature to 350° for an additional 30 minutes. I wanted a crispier edge. Next time I will start at 350° and take it from there.
I also refrigerated it for an hour before slicing and freezing individual slices for traveling.

TIP: to line a pan by foil, shape the foil over the bottom of loaf pan and then insert the foil into the loaf pan & spray.





Walnut Basil Rice Casserole
Original recipe from from ExtraVeganZa by Laura Matthias, p. 106
2 c brown basmati rice, cooked
1½ c walnuts
½ c fresh basil
½ medium onion
2 T tamari or soy sauce
5 T rice milk or soy milk
Cook the rice. Preheat oven to 325 degrees. Blend all ingredients in a food processor until reaching a coarse consistency. Press mixture into an oiled loaf pan. Bake 60 minutes. Allow to cool 10 minutes before turning onto a dish and slicing.

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