VEGETARIAN
Chef John Panza, the owner of the farm-to-table BiGA restaurant on Miller Valley Road in Prescott, brings you one of his healthy make-ahead favorites this season.
- ½ lb Yellow lentils, overcooked
- ½ lb Organic Volcano Rice, cooked
- 6 Eggs
- 1 cup Barbecue sauce
- 1 Yellow onion, diced
- 5 stalks Celery, diced
- ¼ cup Smoked tomatoes, chopped
- 1 cup Parmesan cheese
- Salt and pepper, to taste
- Bring two pots of water to a boil and season heavily with salt.
- Pour lentils in one pot and rice in the other, stir both and let boil. Boil rice until fully cooked (about 15 min), boil lentils until overcooked and almost falling apart (about 20 min). Once cooked, strain excess water and cool in refrigerator (this can be done the day before if needed).
- In a large mixing bowl, crack eggs and whisk with barbecue sauce until eggs are fully incorporated. Add diced yellow onion, celery and smoked tomatoes (you can use roasted tomatoes as well), and mix. Mix in Parmesan cheese. Add lentils and rice and mix thoroughly.
- Season with salt and pepper.
- Line a 9×13-inch baking pan with parchment and spray with nonstick spray. Pour “meatloaf” mixture into pan and bake at 325º for 30 to 40 min, until firm and cooked through.
- Let cool completely before cutting. Store in fridge for up to three days in an air tight container.
To Serve:
Spray a baking pan with nonstick spray and place “meatloaf” on pan. Add a tablespoon of butter on top of “meatloaf” and bake at 350º for 20 minutes or until hot throughout.
Serves 6 | Prep Time 40-60 min