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Vegetarian Loaf with Mushrooms, Fonio, and Parmigiano (Gluten-Free)

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Description

This delicious vegetarian loaf recipe with mushrooms and fonio is lectin-free and gluten-free, perfect for meal prep, and super healthy. Not only is it packed with nutritious ingredients, but it’s also bursting with flavor and so easy to make. Whether you’re a vegetarian or just looking for a tasty way to incorporate more plant-based meals into your diet, this recipe is a winner. Plus, this loaf is a smart way to sneak vegetables into food for those peaky eaters in your home. 

Ingredients

FOR FONIO

  • 1 tablespoon extra virgin olive oil
  • 150 grams fonio (3/4 cup)
  • 1 1/2 cups filtered water
  • 1/2 teaspoon salt

FOR MUSHROOMS

  • 2 tablespoons extra virgin olive oil
  • 500 grams of chopped mushrooms ((I used porcini; you can use crimini, brown, or portobello mushrooms)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

FOR THE LOAF

  • 4 scallions (spring onion)
  • 3 spring garlic (or use a generous handful of chives)
  • 1 big bunch of flat-leaf parsley
  • 1 small bunch of fresh dill
  • cooked fonio (all the above)
  • 1 1/2 cup cooked mushrooms
  • 3/4 cup grated carrot (1 carrot)
  • 1/2 cup grated Parmigiano Reggiano
  • 3 pasture-raised eggs
  • 2/3 teaspoon salt 
  • freshly ground pepper

Instructions

  1. COOK FONIO: Heat a small pot or saucepan on medium heat; add one tablespoon of extra virgin olive oil and the dry fonio. Toast for about 2-3 minutes, stirring frequently. Add the water and salt, being careful not to get burnt with the steam. Bring to a boil, turn the heat to low, and simmer for about 2 minutes. Turn off the heat and cover the pot for about 5 minutes. Fluff with a fork and let it cool. 
  2. COOK MUSHROOMS: In a medium/large skillet, sautee the mushrooms with olive oil, salt, and pepper, on medium heat until all the liquid evaporates and the mushrooms become fragrant (it could take about 20 minutes). Take off heat and put aside to cool. 
  3. Preheat the oven to 350F/180C and line a medium loaf pan with parchment paper.
  4. MAKE THE LOAF: Chop all the greens (scallions, garlic or chives, parsley, and dill) in a food processor. Add the cooled fonio, cooled mushrooms, and the rest of the ingredients, including the greens, to a big bowl and mix very well. Fill the loaf pan with the mixture, and bake for 55  minutes or until golden brown and settled. Let it cool in the pan for about 30-40 minutes, then gently remove it on a cutting board. You can slice it while still warm or serve it cold. It can also be stored in the refrigerator. You can eat it cold, or you can warm each slice, on both sides, in a pan. 

Find it online: https://creativeinmykitchen.com/vegetarian-loaf-with-mushrooms-fonio-and-parmigiano-gluten-free/