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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed. | 2. While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices. | 3. Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well. | 4. Put mixture into a greased loaf pan. | 5. Bake at 350 for 30 minutes covered and 15 minutes uncovered. | 6. Serve with Cashew Gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
brown rice	1/2	cup		339.475	70.5312	6.9745	2.96
wild rice	1/2	cup		285.6	59.92	11.784	0.8640000000000001
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1			-	-	-	-
garlic clove	3		crushed	-	-	-	-
carrot	1		shredded	29.52	6.8976	0.6696	0.1728
broccoli	1/2	bunch	chopped steamed	103.36	20.1856	8.5728	1.1248
cashew	1/2	cup	roasted	-	-	-	-
basil				-	-	-	-
salt pepper				-	-	-	-

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