Mixed Grain Loaf

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Ingredients for Mixed Grain Loaf

On Wednesdays of each week, I start to look at how much of each batch of food I’ve made to evaluate if there might predictably be leftovers which should be frozen.  Almost every week there is about 1 cup of excess of Whatever-Mr.-Batch-Is-Having-For-Dinners-That-Week.  If it seems freezable, I freeze it.

I was reviewing what I had in the freezer for lefties for us both, and saw that I had a container of various grains of Mr. Batch’s: some Mexican-Inspired Black Bean Salad (06/20/16 post); some Mixed Grain Salad (07/19/16 post); some Mixed Grains with Pesto (08/02/16 post) and some Herbed Quinoa & Beans (08/17/16 post). So I thawed those and decided to make a loaf out of them, similar to the Lentil Loaf I have made in the past.

For this loaf, I stirred together the following in a very large bowl:

  • 5-1/2 cups of various pre-cooked grains & legumes
  • 2 eggs
  • 1 red onion, diced (could easily substitute yellow or white onion)
  • 1 large clove garlic (or 2 or three small cloves), minced
  • 1 teaspoon salt
  • several grinds of freshly cracked pepper

And then I added and stirred to combine:

  • 1/2 cup all-purpose flour

I lined a loaf pan (mine is 9.25″ x 5.25″ x 2.75″) with parchment paper, and added my Mixed Grain Loaf mixture and smoothed it out with a spatula, to distribute evenly throughout the pan and to pack it down a bit.

I baked it for 1 hour at 350 degrees Fahrenheit. The loaf should look a bit brown on the edges and top, and the surface may crack.

 

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Mixed Grain Loaf

Allow to cool approx30-45 minutes before removing from pan.  Then slice.

This loaf yielded 7 very fat slices, which I sliced in half again.  I kept three portions in the refrigerator for Mr. Batch to eat throughout the week, and froze the other four portions, with parchment paper between each portion, for easy removal of 1 portion at a time to thaw.

I served this over a bowl full of pan-fried zoodles, and Mr. Batch added some hot sauce:

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Mixed Grain Loaf over pan-fried zoodles

 

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