Carrot Rice Loaf Recipe - Allrecipes.com
Carrot Rice Loaf Recipe

Carrot Rice Loaf

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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 More Reviews

Most Helpful Positive Review
Aug 29, 2002

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!

 
Most Helpful Critical Review
May 23, 2007

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 Cheese loaf or Carrot Patties over this.

 

11 Ratings

Aug 29, 2002

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.

 
Jul 08, 2003

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.

 
Aug 29, 2002

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

 
Apr 10, 2013

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 when chilled. Great as a meal with vegetables or as a breakfast treat!

 
Nov 20, 2007

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't so much that it was a bad recipe, it was just that the taste didn't suit my palate.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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