Sweet Corn, Rice, and Pumpkin Seed Loaf

It has been so darn hot that I haven't had my oven on for a long, long time.  It was a brisk 88 degrees in town today, so I thought it was the perfect opportunity to try this recipe I've been eying for some time.  That, and my husband and I got a little sunburned yesterday, and probably should avoid it for the next few days...

This recipe is another from The Spoonriver Cookbook, which is really proving to be a gem.   It combines a great smokey flavor from roasted pumpkin seeds with the fresh, sweet taste of sweetcorn.  We enjoyed this topped with fresh avocado and a small dollop of sour cream, and an arugula salad and sauteed summer squash on the side. 

Ingredients

1 cup short-grain brown rice (uncooked)
1/2 cup raw pumpkin seeds
1 medium onion, finely diced
4 medium cloves garlic, finely chopped
olive oil
1 stalk of celery, finely diced
1 1/2 cup frozen corn (or fresh sweet corn would be excellent, if available)
1/4 tsp turmeric
2 teaspoons coriander
2 eggs
1 cup finely shredded cheddar cheese
1/2 cup dry bread crumbs
2 tablespoons chopped parsley, plus more for garnish, if desired
The juice from one orange
salt
pepper
1/8 tsp cayenne pepper

Directions

Boil rice in salted water for approximately 45 minutes.  I prefer doing this in excess water, and then straining the rice after cooking.  Cool the rice enough so that the egg will not cook and the cheese will not immediately melt when it is added in later steps.

Preheat oven to 350 degrees.  Spread pumpkin seeds across a baking sheet and roast in the oven for 10 minutes.  Coarsely chop seeds and set aside.

Heat oil in skillet.  Add onions and cook for 4 minutes.  Next, add garlic, and cook for 2 more minutes.  Add celery, and cook for 2 minutes.  Add frozen corn, turmeric, and coriander, and cook for 5 minutes or so (enough time for the corn to thaw and cook slightly.  If you are using fresh corn, decrease time to 2 minutes to avoid over drying of corn).   Season with salt and pepper, and allow to cool.

In a large bowl, combine cooled rice, pumpkin seeds, and corn mixture.  If mixture is sufficiently cool, add the cheese, bread crumbs, parsley, orange juice, cayenne.  Taste the mixture now, and adjust for salt and pepper.  Add the two beaten eggs, and stir to incorporate.  Transfer mixture to greased loaf pan, and cover with aluminum foil (grease the portion of aluminum foil that will contact loaf, if needed).

Bake for 45 minutes, remove the foil, and bake for an additional 30 minutes.  Allow to cool for 10-15 minutes before serving.

Serve topped with avocado and sour cream, if desired.  It tastes great! 

Reference:

Langton, B., Stuart, M.  2012.  The spoonriver cookbook.  University of Minnesota Press, Minneapolis.