I serve this vegetarian main course with vegetarian gravy (made from a mix), mashed potatoes, and a mixed salad.
Sun Oven Brown Rice and Lentil Loaf
2 cups cooked lentils, drained
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 red bell peppers, seeded and diced
1 cup uncooked brown rice
2 cups hot vegetable broth or water
1 teaspoon chili powder
unbleached white flour
Set SunOven out to preheat. Line a loaf pan with parchment paper leaving enough hanging over the sides to cover loaf while it cooks.
In a medium sized pot toss the olive oil with the garlic, onion, and red peppers. Cover and transfer to the Sun Oven.
Cook until the vegetables are soft, about 20 minutes. Stir in the rice and hot broth (or water). Cover and continue cooking until the liquid is absorbed, about 45 minutes.
Leave the Sun Oven out. Let the rice cool slightly. In a large bowl combine the lentils, rice and chili powder. Add a little flour to hold the mixture together if necessary. Press the mixture into the prepared loaf pan. Use the overhanging parchment paper as a cover and bake the loaf in the Sun Oven until heated through, about 45 minutes. Remove the pan from the Sun Oven and let it rest 5 minutes before serving. Use the parchment paper to carefully lift the loaf out of the pan.
Makes 6 to 8 servings.