Nut-Free Savory Rice Loaves
Elevate your dinner table with these irresistible Nut-Free Savory Rice Loaves, a hearty and wholesome alternative to traditional meatloaves. Perfectly seasoned with dried oregano, thyme, and a hint of paprika, this nut-free entrée combines fluffy cooked rice with a medley of sautéed vegetables like mushrooms, zucchini, and carrots for a flavor-packed bite in every slice. Held together with eggs and breadcrumbs, the loaf bakes to golden perfection, delivering a satisfying texture that's soft yet firm. Ideal for nut-free diets, it's a versatile dish that shines as a main course or a side dish. Serve warm alongside a fresh salad or your favorite dipping sauce for a cozy, crowd-pleasing meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 200 grams Rice
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 1 medium Carrot, grated
- 1 medium Celery stalk, diced
- 150 grams Mushrooms, finely chopped
- 1 medium Zucchini, grated
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Tomato paste
- 2 pieces Eggs
- 60 grams Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Grease a loaf tin and line with parchment paper.
Rinse the rice thoroughly under cold running water. Cook it according to package instructions until tender. Drain and set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, grated carrot, and diced celery. Sauté for another 5 minutes until the vegetables start to soften.
Add the chopped mushrooms and grated zucchini to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and are slightly browned.
Stir in the dried oregano, dried thyme, paprika, salt, and black pepper. Mix well to combine.
Add the tomato paste, stirring for about 2 minutes until the vegetables are fully coated.
In a large bowl, combine the cooked rice with the vegetable mixture. Mix until evenly distributed.
In a separate bowl, beat the eggs and then add them to the rice-vegetable mixture.
Add the breadcrumbs and mix thoroughly until all the ingredients are well incorporated.
Transfer the mixture into the prepared loaf tin, pressing down to ensure it’s compact.
Place the loaf tin in the preheated oven and bake for 40-45 minutes, or until the top is golden and the loaf feels firm to the touch.
Remove from the oven and allow to cool in the tin for at least 10 minutes before lifting it out using the parchment paper.
Slice and serve the savory rice loaf warm. Enjoy!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 30.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2659 mg | 57% | |
*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.
