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Wild Rice And Carrot Loaf

Healthycooking's picture
Wild rice and carrot loaf is a grain and vegetable recipe. Prepared with a medley of mixed veggies, the rice and carrot or vegetable loaf is baked in the oven to finish and is best served warm.
Ingredients
  Low sodium beef broth/Water 3 Cup (48 tbs)
  Brown rice 1⁄2 Cup (8 tbs)
  Wild rice/Long grain rice 1⁄2 Cup (8 tbs)
  Unsalted margarine 2 Tablespoon
  Yellow onion 1 Large, chopped fine
  Celery stalks 2 Medium, chopped fine
  Carrots 4 Medium, peeled and grated
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Egg whites 2 Large, slightly beaten
  Ground cumin 2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

Preheat the oven to 350°F.
Bring the beef broth to a boil in a large heavy saucepan over moderate heat.
Stir in the brown rice and wild rice, return to a boil, then adjust the heat so that the broth barely bubbles; cook, uncovered, for 15 minutes or until almost all the broth is absorbed.
Turn the heat to low, cover, and cook for 5 minutes more.
Meanwhile, melt the margarine in a heavy 10 inch skillet over moderate heat; add the onion, celery, and carrots and cook, uncovered, until the vegetables are soft 5 to 8 minutes.
Stir the vegetables into the rice along with the parsley, egg whites, cumin, and pepper.
Turn all into a lightly greased 9 1/4'x 5 1/4'x 2 2/4" loaf pan and bake, uncovered, for 1 hour or until the loaf is browned and firm to the touch.
Cool the loaf upright on a wire rack for 15 minutes, then turn out onto a small heated platter.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice, Vegetable
Interest: 
Healthy

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