Carrot Rice Loaf

SUBMITTED BY: Maryanne

"This recipe is like a base for a carrot loaf. I add all kinds of different seasonings and vegetables every time I bake it."

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

2 cups water
1 cup uncooked brown rice
1/2 cup chopped onion
2 cups finely grated carrots
1/4 cup peanut butter
3 slices whole wheat bread, crumbled
2 cups milk
salt and pepper to taste

READ REVIEWS (6)

DIRECTIONS

Bring water to boil in a medium pot; add rice. Reduce temperature to a simmer, and cook for 25 to 30 minutes or until done.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a medium size mixing bowl, combine onions, carrot, cooked rice, peanut butter, bread, milk, salt and pepper. Place mixture in the prepared loaf pan.
Bake for 45 minutes.

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REVIEWS

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Reviewed on Aug. 29, 2002 by AMYKOSTER

This is a great basic recipe that even a non-veggie will enjoy. I like to add some spicy brown mustard and soy sauce when I make it.

3 users found this review helpful

Reviewed on Aug. 29, 2002 by Monique

This was a great loaf, but I had to cook it quite a bit longer than what it said in the recipe. Just make sure you check it with a knife or toothpick to make sure it's cooked. Fantastic taste, though!

2 users found this review helpful

Reviewed on Jul. 8, 2003 by NEDROW

A great basic recipe. There are so many variations to this recipe. I used white rice instead of brown and replaced 1 cup of carrot with 1 cup of celery. This saved me a trip to the grocery store which is always nice! With a baked potato and a salad it makes a nice dinner even for non-vegetarians. Also added a white sauce to spoon on the top.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 244

Total Fat: 8g
Cholesterol: 7mg
Sodium: 155mg
Total Carbs: 35g
Dietary Fiber: 3.9g
Protein: 8.8g

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