Meals and Courses

Roasted Vegetable Loaf with Wild Rice

prep Time 1¾—2 hours, depending on machine, plus cooking
  • 150 g (5 oz) mixed roasted vegetables, drained if packed in a jar with oil, or homemade (see below)
  • 50 g (2 oz) wild rice
  • 3 tablespoons olive oil
  • 2 eggs, beaten
  • 250 ml (8 fl oz) milk
  • 200 g (7 oz) cornmeal or polenta
  • 150 g (5 oz) rice flour
  • 1 teaspoon salt
  • 1 tablespoon wheat-free baking powder
  • 1 teaspoon hot paprika, plus extra for sprinkling

Roughly chop the vegetables if they are in large pieces. Cook the rice in boiling water for about 20 minutes until just tender. Drain and leave to cool.

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the roasted vegetables, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the cake programme. After about 5 minutes use a plastic spatula to scrape the mixture down from the sides and from the corners of the pan. Scatter in the vegetables and a sprinkling of extra paprika once the loaf is evenly mixed.

Test the loaf after 1¾ hours by inserting a skewer into the centre. If it comes out clean the loaf is ready. If not, cook a little longer or complete the programme.

At the end of the programme lift the pan out of the machine and shake the loaf out on to a wire rack to cool. Serve warm, buttered, if liked.

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