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1
Turn on oven at 180u00b0C (350u00b0F).
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2
Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
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3
Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
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4
Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
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5
Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
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6
Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
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7
Pack the mixture in well, being careful to to fill the corners.
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8
Bake in pre-heated oven for 50-60 mins or until firm.
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9
Cool slightly before turning out or cutting individual slices.
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10
To Make Chive Sauce:
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11
In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
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12
Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
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13
Stir in the chives and season to taste with salt & pepper.
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14
If you feel the flavour is too sharp, stir in a little thickened cream.
