INGREDIENTS:
• 75g (2½ oz) brown rice
• Salt and black pepper
• 15g (½ oz) dried cepes (mushrooms)
• 30g (1 oz) butter
• 2 carrots, grated
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 250g (8 oz) button mushrooms, chopped
• 1 tbsp rosemary, chopped
• 125g (4 oz) Brazil nuts, toasted and chopped
• 60g (2 oz) pine nuts, toasted
• 175g (6 oz) cheddar cheese, grated
• 1 egg, beaten
• Sunflower oil for greasing
• Rosemary sprigs to garnish

METHOD:
• Cook the rice in boiling salted water for 30 to 35 minutes until tender.
• Soak the cepes in a bowl of warm water for about 20 to 30 minutes.
• Drain the rice. Drain the cepes, pat dry and chop finely.
• Melt the butter in a frying pan, add the carrots, onion, and garlic, and cook gently for 5 minutes, stirring occasionally. Stir in the chopped button mushrooms, rice, cepes and rosemary, and cook until softened.
• Purée the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg. Season with salt and pepper.
• Lightly grease a loaf tin, spoon in the mixture and level the top. Cover with foil and bake in a preheated oven at 190ºC/375ºF/gas mark 5 for 90 minutes, or until firm. Turn out, cut into slices and garnish. Serve hot.