1 1/2cupsuncooked short-grain brown rice(or 3 cups cooked rice)
1 1/4cupcooked brown lentils(or canned, drained, liquid reserved)
1medium onion, chopped
1/2teaspoonblack pepper freshly ground
1/4-1/2teaspooncayenne or other red pepper
1flax or chia "egg"(see Tips, below)
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 or parchment-covered 9x12-inch pan. Use a spatula or knife to score into 12 equal rectangles. Bake until top is lightly crispy, about 40 minutes.
Allow to rest for 10 minutes before slicing and serving.
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.