1/4 c. water to saute
2 c. sweet onion, chopped
1 T. canned green chilies
1/2 t. salt
1/4 t. pepper
1/2 t. cumin
1/2 t. dried cilantro
1 T. fresh chopped parsley
2 T. lemon juice
2 T. nutritional yeast
1 t. sesame seeds
2 T. tomato paste
1/2 c. sun-dried tomato garlic polenta*
1 c. walnuts, coarsely ground
1 1/4 c. cooked brown rice (1/2 c. uncooked)**
{ SAUCE }
3 T. ketchup
1 T. balsamic vinegar
1 T. unsweetened applesauce
- Preheat oven to 350.
- Saute onions in water until translucent.
- Add chilies through tomato paste and mix well.
- Add polenta and mix well. Make sure there aren't any lumps.
- Add walnuts and rice. Mix well.
- Press into a loaf pan.
- Top with sauce. (I made extra sauce for dipping.)
- Bake at 350 for 50 minutes.
*This was my first time using polenta. I've looked online, and as far as I can tell, it freezes well. So I plan on just dividing the remaining polenta into 1/2-cup portions and freezing it for next time.
**I knew I would be needing Spanish rice later this week, so that's what I made and used this time. It was great.
No comments:
Post a Comment