Wednesday, April 13, 2011

Broccoli-Mushroom Loaf

This turned out amazing! I even invited my friend over to share this with me. I substituted farro for breadcrumbs, powdered garlic for real garlic, and broccoli for carrots (as compared to the original recipe), just because those are things I needed to use up. This Moosewood book has never failed me. If ever you have a vegetarian friend, or someone who doesn't know what vegetarians eat besides salads, give them a copy of the New Moosewood. Healthy, delicious vegetarian dishes with common ingredients, and simple instructions.

Broccoli-Mushroom Loaf
adapted from The New Moosewood Cookbook

2 cups minced onion
1 T. butter
1 lb. mushrooms, chopped
2 heads chopped broccoli (or 1 1/2 lbs carrots, grated)
1 1/2 t. salt
1 t. basil
1 t. thyme
1 t. dill
1 T. garlic powder (or 3-4 cloves garlic)
2 cups cooked farro (or 2 cups bread crumbs)
1 cup packed grated cheddar + some for sprinkling
2 eggs, beaten
2 T. black beans (optional)
black pepper to taste
panko for sprinkling

1. Oil loaf pan, pre-heat oven to 350
2. In a large skillet, add butter and onions. Saute for 5 mins. Add mushrooms, and saute for 3 mins. Add broccoli, salt, herbs, and garlic, and saute for 10 mins.
3. In a large bowl, combine cooked farro, cheese, eggs, and pepper. Add the sauteed mixture, and mix well. Spread into the prepared pan, and sprinkle with the panko and extra cheese. Cover pan with foil.
4. Bake for 30 mins covered, then uncover and bake for 15 mins more.

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