Gluten-Free Savory Rice Loaves
Discover the delight of Gluten-Free Savory Rice Loaves, a versatile and nourishing recipe perfect for those seeking a wholesome, gluten-free option. Packed with tender white rice, vibrant veggies like carrots and onions, and a flavorful blend of garlic, parsley, gluten-free soy sauce, and Parmesan cheese, these mini loaves are a creative twist on traditional comfort food. Lightly baked to perfection in a muffin tin, they boast a golden, firm exterior and a hearty, savory interior. Ideal as a gluten-free snack or a standalone meal, these rice loaves are not only easy to prepare but also brimming with wholesome ingredients that satisfy both taste and dietary needs. Perfect for meal prep, gatherings, or quick weeknight dinners, these savory bites are sure to become a staple in your kitchen rotation!
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 garlic cloves, minced
- 2 tablespoons gluten-free soy sauce
- 2 large eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup gluten-free breadcrumbs
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with olive oil.
In a medium saucepan, combine the rice and water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and grated carrot and sauté until the onion is translucent and the carrot is tender, about 5 minutes.
Stir in the minced garlic and continue cooking for another minute until the garlic is fragrant.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, gluten-free soy sauce, beaten eggs, chopped parsley, salt, and black pepper.
Add the grated Parmesan and gluten-free breadcrumbs to the mixture and stir until well combined.
Divide the mixture evenly among the prepared muffin cups, gently pressing it down with a spoon to pack the mixture in.
Bake in the preheated oven for 25-30 minutes, or until the tops of the loaves are golden brown and firm to the touch.
Remove the rice loaves from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool slightly.
Serve warm as a tasty and satisfying gluten-free meal or snack.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 741 mg | 57% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
