Today I have for you a beautiful Wild Rice No-Meat Loaf ~ all vegan all gluten free. Beautiful, tasty and satisfying. Loaded with vegan protein, Holiday season’s flavours and the additional beauty and great taste of Naosap Harvest wild rice.
I must be honest and admit that I get completely excited about food! I love great fabulous REAL food. Food that is crafted by Mother Nature with the helping hand of great dedicated people. Organic, wild, non-gmo – that’s the REAL I’m talking about. It’s exactly why I was so excited when I discovered and tasted the realness of this delicious wild rice – harvested from the organic and non-gmo farms of Naosap Harvest, a family owned and operated operation in Manitoba, Canada.
Did you know that wild rice is not even rice, and it’s not even a grain but a seed!!? Therefore it’s much healthier and easier to digest than grains!
I haven’t had wild rice before, and having finally tried Naosap Harvest organic wild rice I was amazed by the versatility, heartiness, great nutrition and great taste of it. My husband doesn’t always love vegan foods – but even he exclaimed “Wow, this is great”. And we all agreed, including the little one, that this rice is fantastic.
This rice is also a great buy because only 1/2 cup uncooked rice – triples in size and makes 1 1/2 cups of cooked rice! So this whole No-Meat Loaf uses only 1/2 cup of wild rice. It pops when cooked, kind of like popcorn would and you get great rustic texture in each grain. I like that, I like when food has a little imperfection to it and has a hearty rustic ‘real’ look and feel…
I wanted to make a Vegan version of a Meat Loaf for a long time. And I was really excited to bring in the wild rice into this. It adds a great robust taste and texture to the recipe. It turned out great and I can’t wait to make it again ~ for the Holidays for sure ;)
WILD RICE NO-MEAT LOAF
WITH NAOSAP HARVEST ORGANIC WILD RICE
(vegan, gluten free – egg free, dairy free)
1/2 cup uncooked wild rice
1 can red kidney beans, rinsed and drained
2/3 cup walnuts, chopped
1/4 cup raisins, chopped
1/4 cup dried cranberries, chopped
1 medium onion, diced fine
2 tbsp milled flax seeds (with 3 tbsp hot water)
1/2 cup gluten-free bread crumbs
2 springs of fresh oregano
1/2 tsp ground pepper or more to taste
1 tsp sea salt or more to taste
1/4 tsp cayenne pepper
extra warm water
Directions: Cook the rice as per directions (the cooking time is about 45 minutes – I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick – about 20 minutes).
Grease and line a loaf pan with parchment paper and set aside. Preheat the oven to 350F.
Chop the onion very fine, and in small skillet, sautee on olive oil until golden, not burned – set aside. Separately in a small bowl, add the milled flax seeds and hot water, mix and set aside. Chop all raisins, dried cranberries, walnuts into small pieces.
:: Larger pieces will give you a rougher texture of the loaf but expect it to be more crumbly also.
:: Smaller pieces will give you a smoother texture in the loaf, and if that’s what you’re after, take 2/3 of the cooked wild rice, and give it a bit of a chopping also.
In a food processor, grind all the red kidney beans into a paste.
In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten-free breadcrumbs, spices, salt and pepper plus fresh oregano – mix well. If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn’t crumbly, but it’s not runny. Taste it and add more seasoning if needed. Tasting it is a very important step to make sure it doesn’t come out bland at the end.
In another small bowl, add 1/3 of the wild rice remaining with 1/2 of the flax seed mixture, season with salt and pepper and mix well to incorporate. This is the wild rice topping.
Assemble in the lined loaf pan by adding the rice topping first. Be sure to spread it out evenly. Then add in the other loaf mixture. Press down firmly so it forms well in the pan, smooth out the top.
Bake for 35-45 minutes. Let cool for about 10 minutes before serving. Great dish to make a day before serving. Serve with a salad for everyday dinner. Or, since the Holidays are coming up so soon, this is a great Vegan and Gluten-Free protein rich dish that would be great as part of a delicious healthy Christmas dinner. Enjoy.
This is a great dish for those on a Vegan and Gluten-free diet ~ but not only. I encourage everyone to eat healthier by incorporating more plant-based dishes into their daily food intake. With the addition of the Naosap Harvest wild rice, it’s hearty and healthy – with great organic and nutritious goodness. Yum! I can’t wait to make this again ;)
Naosap Harvest Wild Rice Nutrition Info
7g of protein in a 1/4 cup
3 grams of fibre
6% of your daily iron
rich in B vitamins
and certified organic
I love how nutritious this rice is! I often say, if you’re going to eat anyway, eat healthy food that’s actually good for you. This wild rice gets my seal of approval! ;)