1 tbs butter
1 medium leek, split lengthwise and sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup finely chopped unsalted cashews
1 cup finely chopped blanched almonds
2 medium carrots, grated
1 cup cooked brown rice
1 cup grated aged cheddar
2 large eggs, beaten
½ tsp salt
¼ tsp pepper
In a medium saucepan over medium-low heat, melt butter. Add leek (white part only), pepper and tomato. Cook, stirring occasionally, until peppers are tender. Remove from heat and set aside.
Process nuts in a food processor until coarsely ground. Place in a large mixing bowl, and combine with leek mixture, grated carrots, rice, cheese, eggs and salt and pepper. Mix well. Firmly press mixture into a buttered loaf pan, lined on the bottom with parchment paper. Bake in a 350-degree oven for about 45-50 minutes, until lightly browned and cooked in centre. Let set for 10 minutes before turning out of pan. Slice and serve.