Sweet Corn, Rice, and Pumpkin Seed Loaf

by Brenda Langton, Tastemaker in Residence

Try serving this topped with an avocado sour cream, alongside a green salad with mango slices and the simple kidney bean recipe. You could substitute black beans or pintos in that recipe. 

// serves 6 to 7

Ingredients

1 cup short-grain brown rice

1⁄2 cup pumpkin seeds

1 medium-large onion, diced small

1 tablespoon chopped garlic

2 tablespoons olive oil

1 stalk celery, diced small

1 1⁄2 cups corn (frozen is fine)

1⁄4 teaspoon turmeric

2 teaspoons coriander

2 eggs

1 cup grated cheddar or your favorite cheese 1⁄2 cup dry bread crumbs

2 tablespoons chopped parsley

Juice of 1 orange

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄8 teaspoon cayenne

Instructions

Preheat the oven to 350 degrees and oil a loaf pan.

Add the rice to 21⁄2 cups of salted water. Bring it to a boil, turn down the heat, cover the pot, and cook approximately 45 minutes over low heat.

Spread the pumpkin seeds on a baking sheet and roast them in the oven for 10 minutes. Coarsely chop the seeds.

Sauté the onions and garlic in olive oil for 3 to 5 minutes. Add the celery and continue sautéing for 2 more minutes. Now add the corn, turmeric, and coriander and sauté for another 2 minutes. Turn off the heat and let the mixture cool.

In a large bowl, mix together the cooked rice, roasted pumpkin seeds, and sautéed vegetables. Stir in the eggs, cheese, bread crumbs, parsley, orange juice, salt, pepper, and cayenne. (Make sure the mixture has cooled somewhat before adding the eggs; you don’t want the egg to curdle.) Put the mixture into the loaf pan and cover it with aluminum foil.

Bake for 45 minutes, uncover the pan and bake for an additional 30 minutes. Let the loaf sit for 15 minutes before serving.