Vegetarian Savory Rice Loaves
Transform your dinner table with these hearty and flavorful Vegetarian Savory Rice Loaves! Packed with wholesome brown rice, vibrant vegetables like red bell peppers, carrots, peas, and earthy mushrooms, this recipe combines nutrient-rich ingredients with savory seasonings of soy sauce, thyme, and oregano. Baked until golden and set to perfection, these rice loaves are bound together with breadcrumbs and eggs, creating a satisfying texture. This protein-packed vegetarian dish is perfect for weeknight dinners or a crowd-pleasing centerpiece at any gathering. Simple to prepare and brimming with comforting flavors, it’s a versatile and nutritious meal that pairs beautifully with a crisp salad or your favorite dipping sauce. Enjoy a delightful balance of taste and health with these crowd-pleasing loaves!
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Recipe Information
Ingredients
- 1 cup uncooked brown rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, grated
- 1 cup frozen peas, thawed
- 1 cup mushrooms, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 cup bread crumbs
- 3 large eggs
- 2 tablespoons fresh parsley, chopped
- non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a standard loaf pan with non-stick cooking spray.
Rinse the rice under cold water. In a medium saucepan, bring the vegetable broth to a boil over medium heat. Stir in the rice, cover, and reduce the heat to low. Simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the red bell pepper, grated carrot, and mushrooms, and cook for 5-7 minutes, until softened.
Mix in the peas, soy sauce, thyme, oregano, and ground black pepper. Cook for another 2-3 minutes, until heated through, then remove from heat.
In a large bowl, combine the cooked rice with the vegetable mixture. Add the bread crumbs, eggs, and chopped parsley, and mix until everything is well incorporated.
Transfer the mixture into the prepared loaf pan, pressing down lightly to ensure an even shape.
Bake in the preheated oven for 30-35 minutes, until the loaf is set and the top is golden brown.
Allow the rice loaf to cool in the pan for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 46.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 584 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3751 mg | 80% | |
*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.
