1. Turn on oven at 180°C (350°F). 2. Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well. 3. Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat. 4. Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper. 5. Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required. 6. Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper. 7. Pack the mixture in well, being careful to to fill the corners. 8. Bake in pre-heated oven for 50-60 mins or until firm. 9. Cool slightly before turning out or cutting individual slices. 10. To Make Chive Sauce: 11. 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. 12. Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time. 13. Stir in the chives and season to taste with salt & pepper. 14. If you feel the flavour is too sharp, stir in a little thickened cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
