Lowfat Curried Rice Loaf
This easy, spicy baked loaf is great served cold as well.
Serves 6
1 medium onion finelychopped
20g fresh ginger, finely chopped
1/4 tsp five spice
1/4 tsp ground cloves
1 large carrot, peeled, finely grated
1 large parsnip , peeled finely grated
l cup frozen peas, defrosted
ltbsp currypowder
1/2 cup raisins
2 cups cooked brown rice (3/4 cup dry)
1/2 cup fruit chutney
5 egg whites
1/2 cup evaporated skim milk 2cups
Preheat oven to 180"C.
Lightly spray a frypan with vegetable oil spray and cook the onions, ginger, five spice and cloves for 2 ~ 3 minutes or until onions are soft. Place the cooked onion mixture in a large bowl and add all of the other ingredients except for the egg whites and evaporated milk.
In a separate bowl whisk the egg whites for 30 seconds and blend in the evaporated milk. Stir the egg white mixture into the rice mixture. Mix well.
Pour into a lightly sprayed 23cm x 10cm loaf tin and bake for 75 minutes.
Serve hot or refrigerate and serve cold.