2 cups steamed rice 1 cup lentil puree 1 tablespoon chopped onion 1 tablespoon vegetable butter 1 tablespoon browned flour 3 tablespoons milk A sprinkle of sage 1/3 cup chopped walnuts Salt to taste Put the butter, the onion, and the savory into a small saucepan and simmer for a few moments. Add the browned flour, then the milk, and stir over the fire until smooth. Add salt to taste, and mix in the rice with a fork. Mix all the ingredients, pack lightly in an oiled bread tin and bake until hot through and slightly browned on top.