Title: Lentil and rice loaf, curried
Yield: 12 servings
Source: Martha Stewart living magazine
Line loaf tin with parchment and brush with oil.
Heat oil in large pan. Add rice lentils, onion, and curry powder.
Cook stirring until fragrant and toasted about 3 mins. Add water; bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and lentils and rice are al dente 12 to 15 mins. Remove from heat.
Stir in remaining ingredients. Transfer to pan; bake until top is golden brown and firm about 1 hr. Let cool at least 10 minutes.