Rice and nut roast with sauce

Ingredients for 6 servings:

• 125 g rice
• 10 onions
• 3 cloves garlic
• some thyme, dried
• 400 g mushrooms
• some oil
• 100 g cashew nuts
• 300 g walnut kernels
• 100 g Parmesan, freshly grated
• 4 eggs
• 1 cup of crème fraîche, approx. 200 g
• 1 tbsp butter for the mold
• some breadcrumbs or flour
• ¾ liter vegetable broth
• 1 tbsp tomato paste
• 2 tbsp soy sauce
• some salt and pepper
• Paprika powder, hot
• 30 g cornstarch

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

vegetarian, baked in a loaf pan

First, cook the rice in salted water according to the package instructions and let it cool briefly. Clean and finely chop the mushrooms. Fry them in oil and season with salt and thyme. Fry until the liquid is gone, then set aside. Peel and finely dice all the onions and garlic. Then fry them in a pan with a little oil until golden brown and divide into two equal halves. One half can be left in the pan for later. Then roughly chop the nuts and grate the cheese. Preheat the oven to approximately 200°C (top/bottom heat). In a bowl, whisk the eggs and then mix with the cooked rice, grated Parmesan cheese, nuts, crème fraîche, the mushrooms, and half of the onion and garlic mixture. Season with salt, pepper, and paprika. Grease a loaf pan with butter and then dust with breadcrumbs to create a crispy crust. Pour in the rice mixture and smooth the surface. Bake in the oven for 50-60 minutes. After the roast has been baking for about 40 minutes, prepare the sauce: Take about 100 ml of the vegetable stock and set it aside in a cup. Reheat the second half of the onion and garlic mixture in the pan and deglaze with the remaining vegetable stock. Mix the stock in the cup with the cornstarch until there are no lumps and add it to the pan. Season with tomato paste, soy sauce, pepper, and paprika and let it thicken. It’s best not to add salt, as the stock and soy sauce are salty enough. Important: Let the finished roast cool for about 10 minutes before turning it out! Serve with the sauce. Mashed potatoes and carrots go wonderfully with it.