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Rice Nut Loaf

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Submitted by lpena

YIELD

1 loaf

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML BROWN RICE
cooked
8 231.2
OUNCES ML/G CHEDDAR CHEESE, VERY OLD, SHARP
shredded
4 4
LARGE LARGE EGGS
lightly beaten
1 1
MEDIUM MEDIUM ONIONS
chopped
1 237
CUP ML CARROTS
shredded
½ 118
CUP ML BREAD CRUMBS
italian style
¼ 59
CUP ML WALNUTS
chopped
¼ 59
CUP ML SUNFLOWER SEEDS
chopped *
¼ 59
CUP ML SESAME SEEDS
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
16 462.4
OUNCES ML/G SPAGHETTI SAUCE

Directions

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper, pack into greased 9 inch loaf pan.

Bake at 350℉ (180℃). for 50 to 60 minutes until firm.

Let cool in pan 10 minutes, unmold and slice. Serve with heated spaghetti sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 1009 30% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 709mg 30%
Total Carbohydrate 49g 49%
Dietary Fiber 12g 49%
Sugars g
Protein 65g
Vitamin A 133% Vitamin C 30%
Calcium 43% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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