Lamb's lettuce with nut dressing and fried crumbs of vegetarian meatloaf

Name: Lamb's lettuce with nut dressing and fried crumbs of vegetarian meatloaf
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 125 g Wholemeal rice; 7-10 Tbsp Salt; 150 g Onions; 2 Garlic cloves; 3-4 Stem(s) Thyme; 6 TABLESPOONS + 1 tsp oil; 400 g white mushrooms; 100 g Cashew nuts; 300 g roughly chopped walnut kernels; 100 g Parmesan cheese; 4 Eggs (size M); 150 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 7-10 Tbsp Rose peppers; 4 TABLESPOONS Balsamic Bianco vinegar; 4 TABLESPOONS + 50 ml vegetable broth; 2 TEASPOONS Sugar; 4 TABLESPOONS Hazelnut oil; 300 g Carrots; 7-10 Tbsp grated nutmeg; 400 g Lamb's lettuce; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

125 g Wholemeal rice
7-10 Tbsp Salt
150 g Onions
2 Garlic cloves
3-4 Stem(s) Thyme
6 TABLESPOONS + 1 tsp oil
400 g white mushrooms
100 g Cashew nuts
300 g roughly chopped walnut kernels
100 g Parmesan cheese
4 Eggs (size M)
150 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
7-10 Tbsp Rose peppers
4 TABLESPOONS Balsamic Bianco vinegar
4 TABLESPOONS + 50 ml vegetable broth
2 TEASPOONS Sugar
4 TABLESPOONS Hazelnut oil
300 g Carrots
7-10 Tbsp grated nutmeg
400 g Lamb's lettuce
7-10 Tbsp Fat and breadcrumbs

Directions

1
Prepare rice in boiling salted water according to package instructions, drain and allow to cool. Peel onions and garlic and dice finely. Wash thyme, shake dry, pluck leaves from the stalks and chop finely.
2
Heat 2 tablespoons of oil. Steam onions, garlic and thyme for about 10 minutes. Let cool off. Clean, clean and finely chop the mushrooms and fry them in 2 portions in 2 tablespoons of oil, season with salt and continue to fry until the liquid has evaporated.
3
Let it cool down.
4
Chop or grind cashew kernels very finely in the universal chopper. Coarsely chop the walnut kernels. Grate cheese. Whisk eggs in a large bowl. Add rice, parmesan, nuts, crème fraîche, onion-garlic and mushroom mixture and knead.
5
Season with salt, pepper, coriander and paprika powder.
6
Grease a box mould (11 x 30 cm) and sprinkle with breadcrumbs. Pour in rice mixture and smooth it down. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes.
7
Place the roast in the pan on a cake rack, after approx. 10 minutes carefully turn out of the pan. Let it cool down.
8
In the meantime, for the dressing, mix vinegar, 4 tablespoons of stock and 1 teaspoon of sugar. Fold in 4 tablespoons of hazelnut oil in a thin stream. Season to taste with salt and pepper. Peel carrots, cut them in half lengthwise and cut them into thin slices at an angle.
9
Heat 1 tsp. oil in a frying pan. Steam the carrots briefly while turning. Add 1 teaspoon sugar and allow to caramelize slightly. Add 50 ml stock. Simmer for about 4 minutes at low heat until the liquid has evaporated.
10
Season with salt and nutmeg. Remove from the pan and let it cool down. Clean the salad, wash and spin dry.
11
Cut the meatloaf into small cubes. Heat 2 tablespoons of oil in a coated frying pan. Fry the diced meat for 3-4 minutes while turning it until crispy. Drain on kitchen paper. Mix salad with vinaigrette and carrots and arrange in a large bowl.
12
Sprinkle diced roast on top.