Step 1: Ingredients and Utensils
2 Cups water or vegetable stock
3 Cups rolled oats ( not instant or quick )
1 cup cooked brown rice
3/4 Cup finely chopped onion
1/2 Cup chopped celery
1/2 Cup finely chopped parsley
1/2 Cup diced red and yellow bell pepper
1/4 Cup chopped mushrooms
1/2 Slice sprouted grain bread crumbs
1/2 Cup finely chopped Walnuts or pecans
1/4 Cup Canned or fresh tomato's ( optional I used leftover tomato's from the night before. )
If the mixture seems too dry you may add a little more water.
1/4 Cup Soy sauce
1/2 teaspoon salt optional
3/4 teaspoon basil ( fresh is better but I used dried because I did not have fresh )
3/4 cup ketchup ( homemade is fantastic! )
2 Tablespoons brown sugar
2Tablespoons mustard ( We like it tart so we add mustard at the table as well. )
You will also need to oil the loaf pans. One large loaf or 3 mini loaves.
Step 2: Stock
Soy sauce, onions, celery, peppers, salt, and basil.
Step 3: Bring Stock to a Boil
Gently add . . . oats, mushrooms, parsley, walnuts, tomato's, and rice stirring gently.
Increase heat and cook for another couple of minutes.
Set aside for five minutes while you make the sauce.
Step 4: Sauce
3/4 cup of ketchup, 2 Tablespoons brown sugar and 2 Tablespoons of mustard
Shape the mixture into the oiled loaf pans and fill almost to the rim.
Coat the tops with the sauce and tomato's if desired.
Step 5: Bake
Bake the loaves at 325 Degrees F for 45 minutes to 1 hour.
Step 6: Cool and Serve
Using a spatula carefully go around the edges of the pan so the loaf can be easily removed.
Step 7: Sunshiine's Final Thoughts
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