1 1/2 cups long grain brown rice
3 cups water
1 1/2 cups hemp hearts (shelled hemp seed)
1/2 cup hemp seed oil
1/2 cup ketchup
2 tsp sea salt
1 red pepper (chopped)
1 small white onion (chopped)
2 cloves garlic (chopped)
1 Tbls black pepper
1 egg (or egg replacer)
Boil the rice and set aside, then preheat your oven to 325F.
Next grease a 4″-8″ loaf pan – hence Hemp Loaf.
Now, in a blender, combine the red pepper, onion, garlic, black pepper, egg (or replacer) and hemp seed oil. Blend on high until chunky/smooth – not liquid – chunky but pourable.
In a bowl, combine the shelled hemp seed, rice and the blended mixture.
Put into the loaf pan and cover with the ketchup. Bake at 325F for 1 hour.
You can garnish the loaf with parsley springs or another type of green if you so wish.
Originally published in Weed World Magazine Issue 89