Nutty Rice Loaf
Nutty Rice Loaf recipe 25
25
Ingredients
1 ½ | cups |
brown rice
cooked |
|
1 | cup |
zucchini
shredded |
|
¼ | cup |
onions
chopped |
|
½ | cup |
wheat germ
|
|
¼ | cup |
walnuts
chopped |
|
1 | cup |
cheddar cheese, medium
|
* |
3 | large |
eggs
lightly beaten |
|
½ | teaspoon |
thyme
|
* |
½ | teaspoon |
marjoram
|
* |
¼ | teaspoon |
black pepper
|
* |
Directions
My notes: Omit wheat germ for gluten-free diet.
Substitute bran if wheat germ is not available, used to add fiber.
Preheat oven to 350℉ (180℃).
Spray 9 x 5 inch loaf pan with non-stick vegetable spray.
Combine ingredients and pack into loaf pan.
Bake 40 to 45 minutes or until brown on edges and firm to touch.
Cut into slices.
Serve hot or at room temperature with a salad.
OR Microwave in glass loaf pan covered with wax paper for 8 minutes on high power.
Rotate once. OR if mixture holds together well enough, shape into patties and brown in a non-stick frying pan.
Nutrition Facts
Serving Size 113g (4.0 oz)Amount per Serving
Calories 27925% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 106mg
35%
Sodium 42mg
2%
Total Carbohydrate
14g
14%
Dietary Fiber 4g
14%
Sugars g
Protein
21g
Vitamin A 3%
•
Vitamin C 7%
Calcium 4%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?