Best 10 Walnut And Rice Loaf With Chive Sauce Recipes

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Embark on a culinary journey with the Walnut and Rice Loaf with Chive Sauce, a delightful vegetarian dish that combines the nutty flavor of walnuts, the heartiness of rice, and the tangy creaminess of chive sauce. This wholesome loaf is not only a feast for the taste buds but also a visual masterpiece, showcasing a medley of textures and colors. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber and Dill Salad that adds a crisp and light touch to the meal, and a delectable Spiced Walnut Cookies recipe that offers a sweet and crunchy finish. Get ready to tantalize your palate with this trio of flavorful dishes, perfect for a wholesome and memorable dining experience.

Here are our top 10 tried and tested recipes!

WALNUT AND RICE LOAF WITH CHIVE SAUCE



Walnut and Rice Loaf With Chive Sauce image

This loaf is a tasty and filling dinner. Another recipe from Charmaine Solomon's Complete Vegetarian Cookbook. The carrot, scallions & mushrooms smell fantastic while cooking in the skillet! You will need 2 1/2 cups of cooked brown rice.We would suggest making the loaf a day before & leaving it to cool in the tin over-night in the fridge; we served it directly from the oven & it crumbled when cut. We added a tblsp of light thickened cream to the sauce & preffered it like this.

Provided by Rhiannon and Matt

Categories     Brown Rice

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 21

30 g butter (1 oz)
2 carrots, finely diced (or grated)
2 teaspoons ground cumin
4 large spring onions, sliced finely (scallions)
250 g mushrooms, coarsely chopped
3 eggs, lightly beaten
1 cup tomato puree (8 fl oz)
1/2 cup cheese, grated
1/2 cup walnuts, chopped
2 tablespoons parsley, finely chopped
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
2 1/2 cups cooked brown rice
1 cup dry white wine (4 fl oz)
2 spring onions, chopped
2 tablespoons lime juice (OR 1 tablespoon lemon juice)
1/2 teaspoon grated lime rind (or lemon rind)
100 g butter, softened (3 1/2 oz)
2 tablespoons chives, chopped
sea salt, to taste
white pepper, to taste

Steps:

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

Nutrition Facts : Calories 676.3, Fat 44.5, SaturatedFat 21.1, Cholesterol 218, Sodium 1345.9, Carbohydrate 47.5, Fiber 6.8, Sugar 7.4, Protein 16.5

CRANBERRY-WALNUT RICE



Cranberry-Walnut Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1/2 cup orzo
1 1/2 cups long-grain white rice
About 2 2/3 cups chicken stock
A generous handful dried, sweetened cranberries (recommended: Craisins by Ocean Spray)
1/3 cup walnut pieces, toasted
4 scallions, thinly sliced on an angle

Steps:

  • Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.

WALNUT LOAF



Walnut Loaf image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

9 slices commercial whole wheat bread (about 8 ounces)
2 cups walnuts (about 8 ounces)
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley, stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
1 1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
Mushroom Gravy, recipe follows
1/4 cup unsalted butter
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
2 1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper

Steps:

  • Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
  • Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
  • Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
  • Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
  • Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
  • Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

KALE AND WALNUT MEATLOAF WITH SWEET AND TANGY GLAZE



Kale and Walnut Meatloaf with Sweet and Tangy Glaze image

A sweet soy-ginger glaze is the perfect finishing touch for this meatloaf chock-full of kale and walnuts.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 1/2 cups finely chopped stemmed kale
1 cup dried breadcrumbs
1/2 cup chopped walnuts
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon rice vinegar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, kale, breadcrumbs, walnuts, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  • Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

CHEESE AND NUT LOAF



Cheese and Nut Loaf image

A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 17

2 tablespoons unsalted butter, plus more for pan
1/2 ounce dried porcini mushrooms
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion, finely chopped (1 cup)
2 teaspoons minced garlic (2 cloves)
3 ounces shiitake mushrooms, finely chopped (1/2 cup)
1 1/2 cups cooked brown rice (or 1 cup dry rice)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage, leaves, plus more for garnish
4 large eggs, lightly beaten
12 ounces Gruyere cheese, grated on the large holes of a box grater
1 cup (8 ounces) cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
  • Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
  • Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
  • Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

NUT LOAF SUPREME



Nut Loaf Supreme image

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Provided by MooninAries Awakening

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h50m

Yield 8

Number Of Ingredients 16

1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
  • Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  • Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  • Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g

CROCK-POT CHICKEN IN CREAMY CHIVE SAUCE



Crock-Pot Chicken in Creamy Chive Sauce image

Make and share this Crock-Pot Chicken in Creamy Chive Sauce recipe from Food.com.

Provided by kolleen.barnes

Categories     Chicken Breast

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/4 cup margarine
2/3 ounce Italian salad dressing mix
4 ounces light cream cheese with chives
1/2 cup cooking sherry
10 3/4 ounces reduced calorie cream of mushroom soup
2 cups Minute Rice

Steps:

  • Put chicken breasts in bottom of crockpot. Melt margarine and add remaining ingredients. Mix well and pour over chicken. Cook on low for 4-5 hours. Make rice according to package directions and serve chicken over rice.

WALNUT CHEDDAR LOAF



Walnut Cheddar Loaf image

This is an old standby vegetarian recipe from the 70s. It is from "Diet For A Small Planet" by Frances Moore Lappe. It's a nice alternative if you want a meat-free entree, or you can use it as a side dish as well. Very good on a cold fall evening. I use my cuisinart to grind the walnuts.

Provided by xtine

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cups yellow onions, chopped
1 cup black walnut, coarsely ground
1 cup cheddar cheese, grated
2 tablespoons lemon juice
2 eggs, beaten
2 tablespoons nutritional yeast
1 teaspoon caraway seed
1 1/4 cups cooked brown rice (1/2 cup uncooked)
salt
pepper

Steps:

  • Preheat oven to 350.
  • Saute onions in olive oil until translucent.
  • Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
  • Bake for 30 minutes.

WALNUT RICE



Walnut Rice image

"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped walnuts
1/3 cup chopped onion
1 tablespoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons butter
1-1/2 cups hot water
2 tablespoons soy sauce
1-1/2 cups frozen broccoli florets
1 cup uncooked instant rice

Steps:

  • In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

TUNA RICE LOAF



Tuna Rice Loaf image

I love the sound of this, would be great with a big salad for lunch & I imagine would taste great hot or cold!

Provided by Mandy

Categories     Tuna

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 cups brown rice
1 large onion, finely chopped
2 teaspoons curry powder
2 tablespoons butter
1/3 cup celery, chopped
2 tablespoons flour
2 cups milk
1/4 cup fruit chutney
185 g canned chunk style tuna, flaked & drained
salt
1 pinch nutmeg
2 tablespoons parsley, chopped
2 eggs, lightly beaten
1/2 cup grated tasty cheese

Steps:

  • Cook the riuce in boiling water until tender, drain thoroughly.
  • Gently fry the onion and curry powder in butter until softened, add the celery and cook another minute.
  • Sprinkle in the flour, stir for a minute or two and then gradually stir in the milk and cook, stirring until boiling.
  • Add the fruit chutney, tuna, salt, nutmeg, rice & parsley. Remove from heat & slowly stir in the eggs.
  • Turn into a 23cm x 12cm loaf tin, lined with aluminium foil, smooth top & sprinkle with the cheese.
  • Bake at 180.C for 35-45 mins or until browned, remove from oven and leave for about 5 mins before turning out.

Nutrition Facts : Calories 541, Fat 18.7, SaturatedFat 9.5, Cholesterol 138.4, Sodium 217.7, Carbohydrate 68.2, Fiber 3.5, Sugar 2.3, Protein 24.4

Tips:

  • To ensure the loaf is cooked evenly, use a loaf tin lined with baking parchment.
  • For a crispy crust, brush the top of the loaf with melted butter or olive oil before baking.
  • If you don't have chives, you can substitute another fresh herb, such as parsley or cilantro.
  • The chive sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • To make the loaf vegan, use plant-based milk and butter.

Conclusion:

Walnut and rice loaf with chive sauce is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover rice and walnuts, and it's also a good source of protein and fiber. The chive sauce adds a light and flavorful touch that complements the nutty flavor of the loaf.

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