Plump, firm brown rice, chewy, aromatic wild rice and tender, sweet carrots combine in a terrine enriched with walnuts and the savour of mature cheese.
ingredients
serves 6
1 pint vegetable stock
1/2 cup brown rice
1/2 cup wild rice mixture
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
4 medium carrots, peeled and grated
3 level tablespoons chopped fresh parsley
2 eggs, size 2, lightly beaten
1/2 cup chopped walnuts
2 level teaspoons ground cumin
1 1/4 cups grated mature Cheddar cheese
Freshly ground black pepper
method
Preheat to 180°C (350°F, gas mark 4)
1. Bring the stock to the boil in a large saucepan, stir in all the rice and simmer, covered, for about 15 minutes, until the rice has absorbed most of the liquid. Turn the heat very low and continue cooking, covered, for 5 minutes, stirring occasionally.
2. Meanwhile, heat the oil in a skillet and cook the onion and celery in it over a moderate heat for about 5 minutes. Mix in the carrots and cook for 3 minutes. Leave to cool slightly.
3. Stir the vegetables into the rice and mix in the parsley, eggs, walnuts, cumin and 7/8 cup of the Cheddar. Season with pepper.
4. Turn the mixture into a lightly oiled loaf tin about 10 x 5 inch and sprinkle with the remaining Cheddar. Cook in the heated oven for about 50 minutes, until golden and firm to the touch. Let the terrine cool for 10 minutes before turning it out of the tin.
Slice the terrine to serve hot with a green vegetable or cold with a leafy salad.
