Chick Pea – Brown Rice Loaf with Roasted Squash Wedges – Richmond InStep for Life

Chick Pea – Brown Rice Loaf with Roasted Squash Wedges

November 13, 2016

Ingredients

2 cups of brown rice, cooked

1 cup of chickpeas, soaked overnight and cooked

2 stalks of celery, finely chopped

1 medium carrot, chopped

2 slices whole wheat bread, crumbled

1 cup of raw almonds, soaked overnight

½ cup of water

½ cup of parsley, finely chopped

1 ½ tsp salt

½ cup of raw walnuts, soaked overnight

1 medium onion, finely chopped

3 cloves of garlic

1 tbs. of Tamari Sauce

Directions

Place the cooked brown rice into a large bowl


Process the chickpeas and add them to the brown rice 


Process celery, carrots, onions, garlic and pour this mixture into the chickpea/rice bowl.  


Crumble the bread and add to the other ingredients 


Grind almonds with water in a food processor or blender 


Grind dry walnuts and add both to the bowl 


Add remaining ingredients: tamari sauce, salt and parsley into the large bowl mixture combining well.


Press mixture into an 11" loaf pan and bake it at 350 F for 45 minutes. 

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