|Vegetable oil||1⁄4 Pint (Preferably Walnut, 140 Milliliter)|
|Chopped celery||4 Ounce (100 Gram)|
|Onions||4 Ounce, finely chopped (100 Gram)|
|Carrots||4 Ounce, finely chopped (100 Gram)|
|Mushrooms||2 Ounce, chopped (50 Gram)|
|Walnut kernels||1⁄2 Pound (225 Gram)|
|Brown rice||1⁄2 Pound (225 Gram)|
|Water||1 Pint (600 Milliliter)|
|Lemon||1 , juiced and grated rind|
|Garlic||2 Clove (10 gm)|
|Yeast extract||1 Tablespoon|
|Eggs||2 , beaten|
|Pickled walnuts||2 Ounce (50 Gram)|
|Cheese curd||2 Ounce (50 Gram)|
|Clear honey||1 Teaspoon|
|Marsala||2 Fluid Ounce (60 Milliliter)|
|Sea salt||To Taste|
|Freshly ground black pepper||1 Pinch|
|Ground mace||1 Pinch|
1. In a large pan, heat oil
2. In the same pan, stir-fry the vegetables and walnut kernels for about 5 minutes.
3. Add the brown rice and fry for a further 4 minutes
4. Add water to the rice in the pan and boil gently for about 45 minutes, until the rice is soft
5. When cooked, if there is any liquid left, drain and reserve it.
6. Oil a 1 1/2 pounds/700 g oblong tin and set aside till required
7. Preheat oven to 400°F/200°C (Gas Mark 6)
8. In a blender or a liquidizer jar, blend the rice, vegetables and nuts to a puree.
9. To the another jar, add the liquid from the rice (if any –limit the water to 1/4 pint/140 ml / 2/3 cup), the lemon juice and rind, the garlic, the yeast extract, the eggs, the pickled walnuts and 1 tablespoon of the pickling juice, the curd cheese, honey and Marsala.
10. Liquidize or blend well
11. Pour this mixture into the rice-vegetable puree and mix well
12. Season to taste
13. Pour this mixture into the oiled tin
14. Cook the mixture in to the oiled tin at 400°F/200°C (Gas Mark 6) for 45 minutes
15. Cool and set aside to chill
16. To serve, cut the pate into thick slices and place on individual plates
17. Garnish with celery and spring onions
18. Serve with crackers or toasted wholemeal French bread.
The rice should be cooked with a lid on the pan, so that the water does not evaporate before the rice is cooked.