Nutty Rice Loaf

This is the kind of vegetarian dinner that earns regular rotation in the meal plan. A baked loaf of brown rice, shredded zucchini, chopped walnuts, and sharp cheddar comes together with eggs and herbs into something hearty enough to slice and serve like meatloaf. It’s a flexible, freezer-friendly weeknight workhorse.

Using pre-cooked rice is the time-saver here. Leftover rice from another meal works perfectly. The loaf bakes quickly because the rice doesn’t need to absorb water in the oven; it just needs to bind with the eggs and cheese into a sliceable loaf.

Walnuts and wheat germ provide texture, fiber, and that subtle nuttiness the loaf is named for. Toast the walnuts before chopping for richer flavor. Skip the wheat germ for a gluten-free version, or substitute oat bran for a similar effect.

The cheddar does double duty as flavor and binder. As it melts during baking, it pulls everything together, holding the loaf in coherent slices instead of crumbling.

Thyme and marjoram are an herbal partnership most cooks overlook. The combination delivers Provencal warmth that pairs beautifully with the rice and walnut flavors. Don’t substitute basil or oregano; they push the dish in a totally different direction.

Serve slices with a tomato or mushroom sauce, alongside a green salad, or cold the next day with chutney.

Pro Tips

• Squeeze the shredded zucchini in a tea towel to remove excess water before adding.
• Pack the mixture firmly into the loaf pan so it holds together when sliced.
• Cool 10 minutes in the pan before turning out for cleaner slices.
• Form into patties and pan-fry for veggie burgers if the mixture seems too loose.

Variations

• Substitute pecans or hazelnuts for the walnuts.
• Add ½ cup chopped fresh spinach or kale for greens.
• Use crumbled feta or goat cheese in place of cheddar.