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Nut Roast

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Nut Roast

Nuts can be enjoyed at any time of year, but they're always particularly popular at Christmas. They make an eye-catching centrepiece for the table, ready to round off a meal or to nibble as a snack. Look out for our attractive gift packs too. Choose from Luxury Mixed Nuts (1kg), Luxury Dried Fruit and Nut Selection (700g) and a range of dried fruit and nut baskets.

Serves:
 4 - 6

Ingredients

  • 1 onion, chopped
  • 2 carrots, grated
  • 1 clove garlic
  • 115g chestnut mushrooms
  • 175g cooked brown rice
  • 115g brown breadcrumbs
  • 55g finely chopped almonds
  • 55g finely chopped Brazil nuts
  • 115g grated Cheddar cheese
  • 2 medium eggs
  • 1tbsp fresh oregano
  • 1tbsp basil
  • 1tbsp salt
  • 1tbsp pepper

Method

  1. Gently fry 1 chopped onion, 2 grated carrots and 1 crushed garlic clove in a little butter for 5 minutes. Add 115g chestnut mushrooms, finely chopped, and cook, stirring frequently, until soft.
  2. Remove from the heat and stir in 175g cooked brown rice, 115g brown breadcrumbs, 55g each of finely chopped almonds and Brazil nuts, 115g grated Cheddar cheese, 2 medium eggs, beaten, 1tbsp each of chopped fresh oregano and basil, salt and pepper.
  3. Bake in a greased 900g loaf tin at 180ºC, gas mark 4 for 1 hour or until browned and firm. Serve hot or cold with fresh tomato sauce.

Comments and images

Average user rating 4 stars out of 5

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bxg

bxg 02 February 2011 18:08

Very tasty, great recipe. Re the salt - yes I used about 1.5 teaspoons, it was fine. Re the quantity of rice - I used about 175g cooked weight (maybe 100g uncooked - I always make more rice than I need anyway, and use it later in a stir fry!).

brightonroxx

brightonroxx 24 January 2011 10:31

Excellent recipe, was such a hit, I've made it twice in two weeks! Only comment, apart from the salt & pepper typo which others have pointed out, is that I covered the loaf with foil (and pierced it) for the first 45 mins of cooking to stop it going too brown - still went nice and golden. The loaf is also good cold with Waitrose Apple & Walnut chutney.

Carol Richardson

Carol Richardson 20 December 2010 14:05

Do they mean 175g rice dry weight or is that the weight AFTER it has been cooked? Any advice please? If it is the weight after cooking, what dry weight did anybody use please? It makes a huge difference! Carol

nealrogers

nealrogers 11 December 2010 16:47

1 tablespoon of salt (same for pepper) is an obvious typo.

Mwalia

Mwalia 13 July 2009 14:24

This is one of the better nut roasts I have made. The only thing I don't agree with is the salt like the above comment. The way I see it is, you can always add salt should there but you're stuck with it if you add too much. I added a teaspoon of salt. I didn't add all those nuts either. I opted to add in cashu and pine nuts which worked really well! There was three of us when I made this and I had plenty left over. I think this recipe is more for 6 people easily.

SandraTowner

SandraTowner 07 December 2008 13:28

Can you possibly mean a TABLESPOON of salt in this recipe? Divided between four people this would supply their recommended daily allowances in a single dish.

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4 stars out of 5

Average user rating Based on 223 ratings

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This recipe was first published on Waitrose.com in December 1998