Low Sodium Savory Rice Loaves

Discover the perfect balance of flavor and health with these Low Sodium Savory Rice Loaves—a delightful twist on traditional comfort food, designed to support a low-sodium diet without compromising taste. Made with wholesome brown rice, a medley of nutrient-packed vegetables like bell peppers, carrots, and mushrooms, and seasoned with aromatic herbs like thyme and oregano, these mini loaves are bursting with hearty, savory goodness. Bound together with eggs and unsalted bread crumbs, then baked to golden perfection, they’re tender on the inside with a subtle crispness on the outside. Ideal as a satisfying vegetarian main course or a versatile side dish, these rice loaves are easy to make, freezer-friendly, and perfect for weeknight dinners or meal prep. Garnish with fresh parsley to elevate their flavor and serve warm for a comforting, wholesome meal that’s as good for you as it is delicious!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons unsalted butter
• 1 medium yellow onion
• 1 medium green bell pepper
• 1 medium carrot
• 2 cloves garlic cloves
• 1 cup mushrooms
• 3 tablespoons unsalted tomato paste
• 1 cup low sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup unsalted bread crumbs
• 2 large eggs
• 2 tablespoons fresh parsley
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. In a medium pot, combine the rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool slightly.

Step 2

While the rice is cooking, finely dice the yellow onion, green bell pepper, and carrot. Mince the garlic cloves. Slice the mushrooms thinly.

Step 3

In a large skillet, melt the unsalted butter over medium heat. Add the onion, bell pepper, carrot, and garlic, and sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.

Step 4

Add the mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms are tender and any liquid has evaporated.

Step 5

Stir in the unsalted tomato paste and low sodium vegetable broth. Sprinkle the thyme and oregano over the mixture. Cook for 2 more minutes until the mixture is well combined and slightly thickened.

Step 6

In a large mixing bowl, combine the cooked rice, sautéed vegetable mixture, unsalted bread crumbs, and black pepper. Let the mixture cool slightly before adding the eggs.

Step 7

Beat the eggs in a separate bowl, then add them to the rice mixture along with the finely chopped fresh parsley. Mix everything together until well combined.

Step 8

Preheat the oven to 350°F (175°C). Lightly grease a standard muffin tin or mini loaf pans using cooking spray or a small amount of oil.

Step 9

Scoop the rice mixture into the prepared muffin tin or pans, pressing down lightly to compact them. Fill each section about 3/4 full.

Step 10

Bake in the preheated oven for 25 minutes, or until the tops are golden brown and the loaves are set.

Step 11

Remove from the oven and let the rice loaves cool in the pan for about 5 minutes before carefully removing them with a spoon or spatula.

Step 12

Serve warm, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1724.2g)

Amount per serving	% Daily Value*
Calories	1328.5

Total Fat 49.1g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 434mg	0%
Sodium 1493.0mg	0%
Total Carbohydrate 180.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 29.3g
Protein 46.6g	0%

Vitamin D 82IU	0%
Calcium 462.2mg	0%
Iron 13.5mg	0%
Potassium 2577.1mg	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: 32.7%

Protein: 13.8%

Carbs: 53.5%