Walnut And Rice Loaf With Chive Sauce - cooking recipe

Ingredients

30 g butter (1 oz)
2 carrots, finely diced (or grated)
2 teaspoons ground cumin
4 large spring onions, sliced finely (scallions)
250 g mushrooms, coarsely chopped
3 eggs, lightly beaten
1 cup tomato puree (8 fl oz)
1/2 cup cheese, grated
1/2 cup walnuts, chopped
2 tablespoons parsley, finely chopped
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
2 1/2 cups cooked brown rice
Chive Sauce
1 cup dry white wine (4 fl oz)
2 spring onions, chopped
2 tablespoons lime juice (OR 1 tablespoon lemon juice)
1/2 teaspoon grated lime rind (or lemon rind)
100 g butter, softened (3 1/2 oz)
2 tablespoons chives, chopped
sea salt, to taste
white pepper, to taste

Preparation

Turn on oven at 180\u00b0C (350\u00b0F).
Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
Pack the mixture in well, being careful to to fill the corners.
Bake in pre-heated oven for 50-60 mins or until firm.
Cool slightly before turning out or cutting individual slices.
To Make Chive Sauce:
In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
Stir in the chives and season to taste with salt & pepper.
If you feel the flavour is too sharp, stir in a little thickened cream.