Straight from the Earth

BARLEY, QUINOA, and CANNELLINI BEAN LOAF (or BURGERS)

My husband calls this my “No Meat Loaf,” and he means it as a compliment. We’re all more than satisfied eating this loaf packed with healthy variety and nutrients. Barley, quinoa, cannellini beans, pine nuts, chia seeds, onion, garlic, celery, and carrots are delicious together and deliver high protein, fiber, iron, and lots of vitamins and minerals. I use hulled barley versus pearled because of its superior fiber and vitamin content, but pearled is healthy, too, and cooks in less time. This is comfort food at its best when served with our Country Mashed Potatoes and Mushroom Gravy (page 169).

The mixture also makes a great burger topped with a thick slice of ripe tomato. Simply form the mixture into twelve patties, refrigerate at least 2 hours, and then slowly cook the burgers in a large skillet filmed with olive oil, until golden brown on both sides. My favorite way to serve either the loaf or burgers is with sautéed onions and Dijon mustard on the side. This loaf stays fresh for 5 days in the refrigerator and is especially good if you heat the leftover slices in a skillet with a little oil, creating a crispy crust. —MYRA

Serves 6

3 cups/720 ml Easy Vegetable Stock (page 76) or low-sodium vegetable broth

¹/₂ cup/100 g hulled or pearled barley, rinsed

Salt

¹/₂ cup/85 g quinoa, thoroughly rinsed

3 tbsp chia seeds (see page 70)

2 tbsp olive oil

1 small yellow onion, small dice

2 medium carrots, small dice

1 stalk celery, small dice

2 large garlic cloves, coarsely chopped

1 tsp dried oregano

Freshly ground black pepper

1¹/₂ cups/255 g cooked cannellini beans (rinsed and drained if canned)

²/₃ cup/80 g dried whole-wheat bread crumbs

¹/₄ cup/30 g pine nuts, lightly toasted (see page 117) and finely chopped

2 tbsp chopped fresh flat-leaf parsley

1 tbsp Dijon mustard

In a medium saucepan, bring 2¹/₂ cups/600 ml of the stock to a boil. Add the barley and ¹/₂ tsp salt. Return to a simmer and cook, covered, for 30 minutes (or for just 15 minutes if using pearled barley). Add the quinoa, return to a simmer, and cook covered, for 15 minutes, or until all of the water is absorbed. Remove from the heat, but leave the grains in the pan.

Position a rack in the middle of the oven and preheat it to 350°F/180°C/gas 4. Generously grease a 9-by-5-in/23-by-12-cm loaf pan and set aside.

Mix the chia seeds with the remaining ¹/₂ cup/120 ml of the stock and let them sit. The seeds will become thick and gelatinous (this is our egg substitute, which also adds great nutritional benefits).

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring occasionally. Add the carrots, celery, and garlic and sauté for 2 minutes. Add the oregano, ¹/₄ tsp salt, and a pinch of pepper. Cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.

Add the beans to the pan with the grain mixture. Mash the mixture with a potato masher until the beans are partially broken up. Add the sautéed vegetables, bread crumbs, pine nuts, chia seed mixture, parsley, and mustard and stir until well combined. The mixture will be thick like cookie dough and a bit of a challenge to stir. Season with salt and pepper.

Transfer the mixture to the prepared pan, press down and smooth out the mixture, and bake until the top is firm and golden brown, 45 to 55 minutes. Allow the loaf to rest for 15 minutes before cutting it into slices and serving.