Rice-Lentil Loaf on Celery Puree with Apple Chutney

Ingredients

• 100 g Red lentils
• 125 g ORYZA (brown rice)
• 2 shallots
• 1 Garlic clove
• 700 g Jerusalem artichoke
• 4 tbsp pecans (60 g)
• 3 tbsp olive oil
• 2 Eggs
• 4–5 tbsp whole wheat breadcrumbs (60 g)
• Salt
• Pepper
• 0.5 tsp dried thyme
• 0.5 bunch Parsley (10 g)
• 150 g cooking cream
• 1 apple
• 1 tbsp honey
• 4 tbsp pomegranate seeds (60 g)
• 1 tsp Mustard

Instructions

1. 1.

   Rinse the lentils in a sieve and cook with ORYZA brown rice in 2.5 times the amount of boiling water for 25–30 minutes. Drain, let cool.

2. 2.

   Meanwhile peel and chop one shallot and garlic. Clean, wash, and dice 100 g celery. Roughly chop the nuts.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté the shallot, garlic, celery, and nuts for 5 minutes over medium heat. Transfer to a bowl and let cool for 3 minutes.

4. 4.

   Mix lentils and rice with the sautéed mixture, eggs, and breadcrumbs. Season with salt, pepper, and ¼ tsp thyme. Press into a loaf pan lined with parchment (18–20 cm long), smooth the top, press firmly, and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 40 minutes until golden brown.

5. 5.

   Meanwhile clean, wash, and dice the remaining celery. Cook in boiling water for about 15 minutes until tender. Drain. Wash, dry shake, and chop parsley. Puree the cooked celery with oil and cooking cream, season with salt and pepper, fold in parsley, and keep warm.

6. 6.

   For the sauce, peel, wash, quarter, core, and dice the apple. Peel the remaining shallot and slice into strips. Heat the remaining oil in a pot. Sauté the shallot and apple for 5 minutes over medium heat. Add honey and caramelize for 3 minutes. Then add 3 tbsp pomegranate seeds and 50 ml water; simmer for another 3–5 minutes. Finish with mustard, salt, pepper, and remaining thyme.

7. 7.

   Remove the loaf from the oven and let rest for 10 minutes. Carefully lift it out of the pan, slice, and serve with celery puree, apple chutney, and extra pomegranate seeds.