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1 1/2 cups uncooked short-grain brown rice (or 3 cups cooked rice)
1 1/4 cup cooked (or canned) brown lentils (drained, liquid reserved)
1 medium onion, chopped
1/2 cup chopped parsley
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper freshly ground
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cardamom
1/4 -1/2 teaspoon cayenne or other red pepper
1 flax or chia “egg” (see Tips, below)
1/2 cup raisins

Cook the rice according to package directions or use leftover rice. Put it in a large mixing bowl and cover until ready to use.

Preheat oven to 375F. Brown the onion in a non-stick pan. Add it to the rice along with all remaining ingredients. Stir well so that seasoning are distributed evenly. If mixture appears dry, add a little of the reserved lentil broth.

Spread mixture into an oiled 9×12-inch pan. Use a spatula or knife to score into 12 equal rectangles. Spray top lightly with olive oil if desired and bake until top is lightly crispy, about 40 minutes.

Allow to rest for 10 minutes before slicing and serving.

Tips:

For flax “egg,” mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Let it sit for a few minutes until thickened.

For chia “egg,” pour 1 tablespoon of chia seeds into 9 tablespoons of water and stir well. Allow to stand at room temperature, stirring occasionally, until a thick gel forms, at least 30 minutes. Use 4 tablespoons of this gel to replace one egg. Refrigerated, the unused portion will keep about 2 weeks.

Servings: 12

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