Soy-Free Savory Rice Loaves
Discover the perfect plant-forward comfort food with this Soy-Free Savory Rice Loaves recipe, brimming with vibrant flavors and wholesome ingredients. Featuring nutty brown rice as the hearty base, this dish is packed with a colorful medley of fresh vegetables, including zucchini, carrots, red bell pepper, and earthy mushrooms for a nutrient-rich bite. Herbaceous notes from dried thyme, oregano, and fresh parsley elevate the flavor profile, while eggs and a touch of flour bring the loaf together into a golden, sliceable masterpiece. Oven-baked to perfection, these rice loaves are free from soy and ideal for those seeking an allergy-friendly dish that's both satisfying and versatile. Ready in just over an hour, they make a delightful vegetarian centerpiece or a flavorful side for any meal. Whether served warm or saved for a meal prep favorite, these savory rice loaves are destined to become a household staple.
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Recipe Information
Ingredients
- 1.5 cups Brown rice
- 3 cups Water
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, grated
- 1 medium Carrot, grated
- 1 cup Mushrooms, finely chopped
- 2 large Eggs
- 0.5 cup All-purpose flour
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 cup Fresh parsley, chopped
Instructions
Rinse and drain the brown rice. In a medium saucepan, combine the rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and the water is absorbed. Set aside to cool slightly.
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with a bit of olive oil or line with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Stir in the red bell pepper, zucchini, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, approximately 5-7 minutes.
In a large mixing bowl, beat the eggs lightly. Add the cooked rice, sautéed vegetables, flour, and vegetable broth. Mix until well combined.
Season the mixture with salt, ground black pepper, thyme, and oregano. Stir in the fresh parsley.
Transfer the mixture to the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 45 minutes or until the loaf is firm to the touch and golden brown on top.
Remove from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the loaf from the pan and let it cool for an additional 5 minutes on a wire rack.
Slice the rice loaf and serve warm. Enjoy as a main dish or as an accompaniment to your favorite meal.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 25.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2966 mg | 63% | |
*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.
