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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Checca Sauce: | 2. Combine the cherry tomatoes, scallions, garlic, basil, and oil in a food processor. Pulse the tomatoes until they are coarsely chopped, but not pureed. Set aside. Season the sauce with salt and pepper. | 3. For the Brown Rice Lentil Loaf: | 4. Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return liquid to a boil. Turn heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until rice and lentils are tender and the liquid is absorbed, about 30 minutes more. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let it stand for 5 more minutes. | 5. Preheat the oven to 350*F. | 6. Spread 1 tablespoon of the butter over a 10"x4 1/2"x3" loaf pan. In a large heavy skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Move the spinach to a cutting board and coarsely chop. | 7. In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with remaining 1/2 cup of mozzarella cheese and 2 tbls. of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter. | 8. Bake uncovered until loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	2	cups		252.1667	0.0	56.1	1.4167
scallion	4		chopped	128.0	29.36	7.32	0.76
garlic clove	4		chopped	252.1667	0.0	56.1	1.4167
basil leaf	8			252.1667	0.0	56.1	1.4167
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt	1	pinch		-	-	-	-
black pepper	1	pinch		5.773	1.4708	0.239	0.075
lentil	3/4	cup		61.215	12.7858	5.1744	0.3176
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
grain brown rice	1	cup	uncooked rinsed	252.1667	0.0	56.1	1.4167
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
celery rib	1		sliced	252.1667	0.0	56.1	1.4167
corn kernel	1/2	cup	frozen	92.355	18.2384	2.5521	1.0011
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4
baby spinach leaf	10	ounces		252.1667	0.0	56.1	1.4167
mozzarella cheese	1 1/2	cups	cubed divided	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
parmesan cheese	1/4	cup	grated	37.0	4.0	4.0	0.5
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
basil leaf	1/3	cup	chopped	252.1667	0.0	56.1	1.4167
salt	1/4 - 1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.