Low Fat Savory Rice Loaves
Discover the ultimate guilt-free and wholesome delight with these Low Fat Savory Rice Loaves, a perfect vegetarian main or side dish packed with nourishing ingredients. Crafted from hearty brown rice cooked in flavorful vegetable broth, this recipe artfully combines the goodness of grated carrot, zucchini, red bell pepper, and fresh parsley for vibrant color and nutrients. Complemented by low-fat cottage cheese and seasoned with aromatic thyme and oregano, the loaves come together with fluffy egg whites to create a light yet satisfying texture. Oven-baked to golden perfection, these savory rice loaves are naturally low in fat and ideal for meal prep, offering a versatile dish that can be served warm or cool for easy, healthy eating. Search-friendly keywords: low fat recipe, savory rice loaf, vegetarian rice dishes, healthy meal prep ideas.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups vegetable broth
- 3 large egg whites
- 1 cup low-fat cottage cheese
- 1 large, grated carrot
- 1 medium, grated zucchini
- 4 chopped green onions
- 0.5 chopped red bell pepper
- 2 cloves, minced garlic
- 0.25 cup, chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- as needed olive oil spray
Instructions
Preheat your oven to 350°F (175°C). Lightly spray a non-stick loaf pan with olive oil spray.
In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 40 minutes until the rice is tender and the liquid is absorbed. Let it cool slightly.
In a large mixing bowl, whisk together the egg whites and cottage cheese until smooth.
Add the grated carrot, grated zucchini, chopped green onions, chopped red bell pepper, minced garlic, chopped parsley, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Add the cooked rice to the vegetable mixture and mix well until all ingredients are evenly incorporated.
Transfer the mixture to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm to the touch and lightly golden on top.
Allow the loaf to cool in the pan for at least 10 minutes before slicing.
Serve warm, or let it cool completely and refrigerate for up to 3 days, reheating slices as needed.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2785 mg | 59% | |
*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.
