Nut-Free Savory Rice Loaves

Perfect for those with dietary restrictions, these Nut-Free Savory Rice Loaves are a hearty and wholesome alternative to traditional meatloaf. Packed with the natural goodness of vegetables like grated zucchini, carrots, mushrooms, and celery, this recipe combines nutrient-rich ingredients and aromatic spices like oregano, thyme, and paprika for a dish that’s bursting with flavor. Using cooked rice and breadcrumbs for structure, these loaves are moist yet firm, making them easy to slice and serve. With a prep time of just 25 minutes and a golden finish after baking, they’re an ideal choice for family dinners or meal prep. Enjoy these nut-free savory loaves as a comforting entrée, paired with your favorite side salad or even as leftovers the next day!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 200 grams Rice
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 2 pieces Garlic cloves, minced
• 1 medium Carrot, grated
• 1 medium Celery stalk, diced
• 150 grams Mushrooms, finely chopped
• 1 medium Zucchini, grated
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Tomato paste
• 2 pieces Eggs
• 60 grams Breadcrumbs

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a loaf tin and line with parchment paper.

Step 2

Rinse the rice thoroughly under cold running water. Cook it according to package instructions until tender. Drain and set aside to cool slightly.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, grated carrot, and diced celery. Sauté for another 5 minutes until the vegetables start to soften.

Step 5

Add the chopped mushrooms and grated zucchini to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and are slightly browned.

Step 6

Stir in the dried oregano, dried thyme, paprika, salt, and black pepper. Mix well to combine.

Step 7

Add the tomato paste, stirring for about 2 minutes until the vegetables are fully coated.

Step 8

In a large bowl, combine the cooked rice with the vegetable mixture. Mix until evenly distributed.

Step 9

In a separate bowl, beat the eggs and then add them to the rice-vegetable mixture.

Step 10

Add the breadcrumbs and mix thoroughly until all the ingredients are well incorporated.

Step 11

Transfer the mixture into the prepared loaf tin, pressing down to ensure it’s compact.

Step 12

Place the loaf tin in the preheated oven and bake for 40-45 minutes, or until the top is golden and the loaf feels firm to the touch.

Step 13

Remove from the oven and allow to cool in the tin for at least 10 minutes before lifting it out using the parchment paper.

Step 14

Slice and serve the savory rice loaf warm. Enjoy!

Nutrition Facts

Serving size	1175.3 grams (1175.3g)

Amount per serving	% Daily Value*
Calories	1134

Total Fat 43.70g	56%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 2.80g
Cholesterol 372mg	124%
Sodium 4194mg	182%
Total Carbohydrate 155.20g	56%
Dietary Fiber 17.30g	62%
Total Sugars 30.60g
Protein 40.00g	80%

Vitamin D 93IU	463%
Calcium 320mg	25%
Iron 12mg	69%
Potassium 2659mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 13.6%

Carbs: 52.9%