Gluten-Free Savory Rice Loaves

Elevate your mealtime with these Gluten-Free Savory Rice Loaves, a satisfying and flavorful dish that combines wholesome ingredients and a hearty texture. Perfectly portioned in muffin form, these mini loaves boast a blend of tender white rice, sautéed vegetables, gluten-free soy sauce, and creamy Parmesan, all bound together with protein-rich eggs and a touch of gluten-free breadcrumbs for structure. With aromatic garlic and fresh parsley enhancing the flavor, these golden-baked loaves are the ultimate comfort food for gluten-free diets, offering a delightful balance of savory notes and crispy edges. Ready in just over an hour, they’re perfect as a convenient snack, a light meal, or a crowd-pleasing side dish. Serve them warm and watch them disappear from the plate!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 2 garlic cloves, minced
• 2 tablespoons gluten-free soy sauce
• 2 large eggs, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup grated Parmesan cheese
• 0.5 cup gluten-free breadcrumbs

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with olive oil.

Step 2

In a medium saucepan, combine the rice and water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside to cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and grated carrot and sauté until the onion is translucent and the carrot is tender, about 5 minutes.

Step 4

Stir in the minced garlic and continue cooking for another minute until the garlic is fragrant.

Step 5

In a large mixing bowl, combine the cooked rice, sautéed vegetables, gluten-free soy sauce, beaten eggs, chopped parsley, salt, and black pepper.

Step 6

Add the grated Parmesan and gluten-free breadcrumbs to the mixture and stir until well combined.

Step 7

Divide the mixture evenly among the prepared muffin cups, gently pressing it down with a spoon to pack the mixture in.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the tops of the loaves are golden brown and firm to the touch.

Step 9

Remove the rice loaves from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool slightly.

Step 10

Serve warm as a tasty and satisfying gluten-free meal or snack.

Nutrition Facts

Serving size	(1200.2g)

Amount per serving	% Daily Value*
Calories	1826.0

Total Fat 57.1g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 412mg	0%
Sodium 4790.7mg	0%
Total Carbohydrate 271.5g	0%
Dietary Fiber 11.2g	0%
Total Sugars 13.7g
Protein 54.8g	0%

Vitamin D 82IU	0%
Calcium 741.1mg	0%
Iron 6.9mg	0%
Potassium 1030.3mg	0%

*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: 28.3%

Protein: 12.0%

Carbs: 59.7%