Rice, Nut, and Seed Loaf

This is a nice meat-alternative dish that is hearty enough to please even the meat and potatoes crowd.  In fact, my very carnivorous husband sometimes even requests this!  Served like a meatloaf, it does well as the centerpiece of a meal, or as an accompaniment to pasta and veggies.  It also freezes well, uncooked, so if you have a large enough mixing bowl, consider doubling the ingredients for an easy meal another day.

This is also a great recipe for the novice cook – it simply requires a bit of chopping and shredding, and if you have a food processor, those steps are a snap.

We realize that this is not the most visually appetizing dish, but it does taste good!

Ingredients:

  • 3 cups cooked brown rice
  • 1 1/2 – 2 cups shredded cheese (more or less depending on your taste) — cheddar or mozzarella, or a combination of the two
  • 4 lightly beaten eggs
  • 1 medium chopped onion
  • 1 cup shredded carrots
  • 2 garlic cloves, minced
  • 1/2 cup bread crumbs
  • 1/4 cup freshly grated Parmesano Reggiano cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped sunflower kernels
  • 1/8 cup sesame seeds
  • 1/8 cup flax seeds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon of Italian seasoning, or 1/2 teaspoon of each of the following dried herbs: thyme, oregano, basil, marjoram, parsley

Combine all the ingredients and pack into a greased 9″ loaf pan.  Bake at 350°F for 50-60 minutes or until firm.  Let cool in pan for 10 minutes.  Serve in slices and top with warm marinara sauce.

Mexican flavor variation — instead of Italian seasoning, use chili seasoning (cumin, paprika, chili powder, and oregano) and replace some of the cheese with shredded Pepper Jack or Monterey Jack.  Top with your choice of traditional red tomato salsa or salsa verde.

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2 Comments

  1. Allison

     /  November 16, 2011

    This sounds like a great dish – I’m excited to try it! And I haven’t seen delicate squash served like that – are you able to eat the skin, or do you leave the rind, like watermelon?

    Reply
    • The slices are for easy serving so that it doesn’t turn to mush. I have eaten the skin on occasion, but it’s a little bitter. I usually just roast the delicata squash halves face down with a little water on the pan until the skin peels off easily (about 40 minutes). Then I drop a little butter on top to melt, slice it, sprinkle a pinch of salt, and it’s totally divine!

      Reply

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