Soy-Free Savory Rice Loaves

Introducing the ultimate comfort food with a healthy twist—Soy-Free Savory Rice Loaves! Perfect for those seeking a hearty, plant-forward dish without soy, these satisfying loaves are packed with the wholesome goodness of brown rice, sautéed vegetables like zucchini, red bell pepper, and mushrooms, and a delicate blend of dried thyme and oregano for a savory kick. Bound together with eggs and a touch of flour, this recipe is baked to golden perfection, offering a firm yet tender texture that slices beautifully. Easy to prepare and naturally gluten-free-adaptable, this versatile dish works as a main course or a flavorful side, pairing effortlessly with salads, soups, or your favorite vegan gravy. Enjoy a slice of wholesome comfort in just over an hour!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups Brown rice
• 3 cups Water
• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, grated
• 1 medium Carrot, grated
• 1 cup Mushrooms, finely chopped
• 2 large Eggs
• 0.5 cup All-purpose flour
• 0.5 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Rinse and drain the brown rice. In a medium saucepan, combine the rice with 3 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. Set aside to cool slightly.

Step 2

Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with a bit of olive oil or line with parchment paper.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Step 4

Stir in the red bell pepper, zucchini, carrot, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, approximately 5-7 minutes.

Step 5

In a large mixing bowl, beat the eggs lightly. Add the cooked rice, sautéed vegetables, flour, and vegetable broth. Mix until well combined.

Step 6

Season the mixture with salt, ground black pepper, thyme, and oregano. Stir in the fresh parsley.

Step 7

Transfer the mixture to the prepared loaf pan. Smooth the top with a spatula.

Step 8

Bake in the preheated oven for 45 minutes or until the loaf is firm to the touch and golden brown on top.

Step 9

Remove from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the loaf from the pan and let it cool for an additional 5 minutes on a wire rack.

Step 10

Slice the rice loaf and serve warm. Enjoy as a main dish or as an accompaniment to your favorite meal.

Nutrition Facts

Serving size	(2116.5g)

Amount per serving	% Daily Value*
Calories	1348.6

Total Fat 58.4g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 372mg	0%
Sodium 2946.3mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 25.4g
Protein 43.2g	0%

Vitamin D 96IU	0%
Calcium 432.6mg	0%
Iron 14.0mg	0%
Potassium 2966.1mg	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: 38.3%

Protein: 12.6%

Carbs: 49.2%