Combine lentils, brown rice, wild rice, and vegetable broth in a covered pan.

Bring to a boil over high heat.

Reduce heat to low and simmer until rice is cooked and liquid is absorbed, about 1 hour.

Add more broth as needed to maintain a somewhat wet and mushy consistency.

Heat olive oil in a separate pan.

Saute onions, garlic, and carrot until softened.

Add steamed broccoli and cook for another minute.

Season with basil, salt, and pepper to taste.

Combine the lentil/rice mixture with the vegetable mixture.

Add roasted cashews.

Mix everything together well.

Transfer the mixture to a greased loaf pan.

Bake at 350°F (175°C) for 30 minutes covered.

Uncover and bake for an additional 15 minutes.

Serve with cashew gravy.