• 2cupscooked short grain brown rice
  • 1medium onion, chopped
  • 1cuppoblano pepper, seeded and chopped
  • 3garlic cloves, minced
  • 2cupsswiss chard, chopped
  • 2tspfresh oregano, chopped
  • 1cuplentils, rinsed
  • 1/4cupcornmeal
  • 1/4cupcilantro, chopped
  • 1/2tspsalt
  • 1Tbsplime juice
  • 14 1/2ozcan of fire-roasted tomatoes
  • 1/4cupmedjool dates, packed
  • 1Tbspsmoked paprika
  • 1tspchili powder
  • 1/2tspmustard
  • 1/4tspred pepper flakes
  1. Cook brown rice according to package directions, set aside.
  2. Preheat oven to 375 degrees F. Line a 9” x 5” Loaf pan with parchment paper.
  3. In a non-stick skillet, sauté onions over medium heat until translucent using 1-2 tsp water if needed to prevent sticking. Push onions away from center and add 1 tsp of olive oil to the center of the pan, add minced garlic and let sauté for 1-2 minutes without burning until fragrant.
  4. Add poblano pepper and chopped swiss chard, stir to combine, sauté for additional 1-2 minutes until the swiss chard is wilted.
  5. Add oregano and lentils and 1 and ½ cups of water, bring to a boil, reduce heat and simmer, covered for 20 minutes, stirring occasionally, until the water is absorbed.
  6. After water is absorbed, stir in rice, corneal, cilantro, lime juice, and salt. Transfer this to the prepared loaf pan and pat down surface to flatten the top.
  7. While the lentil mixture is simmering, combine the fire roasted tomato, dates, paprika, chili powder, mustard, and red pepper flakes in a blender with a ½ cup of water. Cover and blend until smooth.
  8. Spoon ½ cup of the tomato sauce onto the top of the loaf and smooth out the surface. Bake the loaf uncovered for 35-40 minutes, the sauce should look dark and dry. Let the loaf cool for 10-15 minutes after removing from the oven.
  9. While the loaf is baking, you may warm the remaining sauce on a stove top over low heat, stirring until slightly thickened.
  10. Slice the loaf once cooled and serve with remainder of the sauce.
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