Carrot Rice Loaf

Carrot Rice Loaf

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

servings 243 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  3. 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.
  4. Bake for 45 minutes.

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Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

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, t...

Most helpful critical review

I have enjoyed two years of successful cooking using this website and appreciate all that contribute. Unfortunately, this recipe did nothing for me. I would strongly recommend the Cottage Chees...

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Least positive
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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, t...

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.

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 stor...

I have enjoyed two years of successful cooking using this website and appreciate all that contribute. Unfortunately, this recipe did nothing for me. I would strongly recommend the Cottage Chees...

Because I went gluten free, I used 1/2 cup cornmeal in place of the bread. This isn't very firm when warm, but is easy to cut and serve when cold. The peanut butter taste is more pronounced wh...

Had to bake it a long time way over what it says. The family liked it I did not, so guess what they will not have again...Unless they cook. LOL

This has an unusual taste. I didn't care for it too much; for me it might be something to have as a side dish once in a great while, but I could definitely live without this recipe... It wasn'...

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