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Nutty Rice Loaf

 

Nutty Rice Loaf recipe
25

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

65

min

Trans-fat Free, Good source of fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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