Vegetarian walnut roast

Name: Vegetarian walnut roast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 125 g Wholemeal rice; 7-10 Tbsp Salt; 150 g Onions; 2 Garlic cloves; 4 TABLESPOONS Edible oil; 2 TEASPOONS dried thyme; 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; 7-10 Tbsp Margarine and breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

125 g Wholemeal rice
7-10 Tbsp Salt
150 g Onions
2 Garlic cloves
4 TABLESPOONS Edible oil
2 TEASPOONS dried thyme
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
7-10 Tbsp Margarine 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. Heat 2 tablespoons of oil. Steam onions, garlic and thyme for about 10 minutes. Let cool off. Clean and finely chop the mushrooms and fry them in 2 portions in 2 tbsp. oil, season with salt and continue to fry until the liquid has evaporated. Leave to cool
2
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. Season with salt, pepper, coriander and paprika powder
3
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
4
Place the roast in the pan on a cake rack, after approx. 10 minutes carefully turn out of the pan. Serve roast hot or cold with salad