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Divina Hujer
Print Mushroom, Spinach, and Brown Rice Loaf Author: Vicky Cassidy Recipe type: Main Dish Prep time: 15 mins Cook time: 1 hour 10 mins Total time: 1 hour 25 mins Serves: 4 Ingredients
- cup brown rice, dry 2 tablespoons olive oil 1 large yellow onion, chopped 2 garlic cloves, minced 2 celery ribs, chopped Kosher salt Freshly ground black pepper 10 ounces crimini mushrooms, stems removed, sliced thin 1 tablespoons fresh tarragon, chopped 6 ounces fresh spinach 3 ounces sun dried tomatoes, chopped 4 eggs, whisked 1 tablespoon Dijon mustard 2 tablespoons vegetable broth
- Preheat oven to 400F. Cook rice according to package instructions. Set aside. Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly. In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine. Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.
Once your sourdough starter consistently shows the same signs of fermentation each day, it should be strong enough to bake a loaf of bread. I have two recipes here that are great introductions to baking sourdough at home. The first is a long post with lots of detail on each aspect of baking. Scroll through that post if you want a little more in-depth information:
Once you have that loaf of bread crackling on the counter as it cools, review some of my baking guides to increase baking consistency and confidence. These guides have in-depth tips on maintaining a sourdough starter (with video walkthrough), creating baking schedules around your busy work week, working with baker's percentages (baker's math) to scale up and down recipes, and numerous guides to shaping bread dough.
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