Lightly rinse the rice, then add 1 C. (250 ml) filtered water. Cover, bring to a boil, then turn down the heat and simmer for 10 minutes. Leave the lid on and let sit for 5 minutes.
In a large mixing bowl while the rice is cooking, mix the ground flax seeds with 6 T. (90 ml) filtered water. Let sit at least five minutes to gel.
Add the lentils and mix thoroughly. Add the stuffing and mix. Add the cooked rice and mix, mushing everything until it's very sticky and holds together.
Line a loaf pan with parchment paper, folding to fit. Spray with cooking spray. Fill with the loaf mixture and smooth the top with a spatula.
Mix glaze ingredient thoroughly, then spread evenly over the loaf.
Bake for 30 minutes or until firm and brown around the edges.
Remove to a wire rack and let cool 15 minutes.
Carefully use the parchment to pull the loaf from the pan, return it to the rack and let sit another 15 minutes. DO NOT CUT SOONER or it will fall apart.
Use a serrated knife to slice.
9 g fat
0 g cholesterol
1364 mg sodium
21 mg potassium
78 g carbohydrate
5 g fiber
20 g sugars
10 g protein
11 Weight Watchers Points Plus
This could be low-sodium if you used homemade stuffing with low-sodium ingredients, home-cooked lentils and rice with no salt added, low-sodium bread in the homemade stuffing, and chose a mustard not too high in sodium.
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