Rice-Nut Loaf

Yes, this a vegetarian loaf – don’t freak out.  It’s an oldie and a goodie.  As I’ve mentioned, I was a vegetarian for 13 years and grew accustomed to making a plate at holiday meals of nothing but a bunch of sides which sounds good but ultimately isn’t satisfying.  Then, one year for Thanksgiving, my aunt pulled out one of her favorite vegetarian cookbooks and made this Rice-Nut Loaf.  At first glance, there really isn’t anything appetizing, interesting or appealing about the name of this dish or the list of ingredients.  But once combined, these ingredients have come to make not just my favorite vegetarian dish ever but my favorite Thanksgiving dish ever.  Hands down.

Brown rice is mixed with wheat germ, walnuts, sunflower seeds, cheese and onion and then binded with eggs and baked to golden brown perfection.  Served alone, with gravy or a scoop of mashed potatoes, this meatless meatloaf-like dish is a perfect high protein addition to any dinner table, especially for the picky vegetarian in your family.  Even better, true to Thanksgiving form, slices of this loaf sandwich perfectly between two slices of bread, spread with cranberry sauce and stuffing for the days after.  Give this a try and maybe you might start to think of vegetarian loaves as a little less weird.  It’s tasty enough for vegetarians and meat eaters alike.  This year, I ate this instead of turkey for Thanksgiving.  And I’m not even vegetarian anymore.

Rice-Nut Loaf (makes 6 servings)

From Nikki & David Goldbeck’s American Wholefoods Cuisine

  • 1 1/2 cups cooked brown rice
  • 1/2 cup wheat germ
  • 3/4 cup chopped walnuts
  • 1/4 cup chopped sunflower seeds
  • 1 large onion, chopped
  • 2 cups cheddar cheese
  • 1/2 tsp salt
  • black pepper, to taste
  • 4 eggs, lightly beaten

Preheat oven to 350ºF.  Combine all ingredients and pack into a 9-inch loaf pan coated in oil or non-stick spray.  Bake for about 50 minutes until firm.  Let cool in pan for 10 minutes; unmold and slice.

The ingredients:

Preheat oven to 350ºF.  Combine all ingredients and pack into a 9-inch loaf pan coated in oil or non-stick spray.

Bake for about 50 minutes until firm.  Let cool in pan for 10 minutes.  Unmold and slice.

Additions:  None

Omissions:  None

Substitutions:

Overall Rating:  Love It

Source:  Nikki & David Goldbeck’s American Wholefoods Cuisine

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2 Comments

  1. Charlie Ross says:

    I’ve been making this for over 30 years ! The next day with sliced tomato on whole wheat bread is almost as good as hot from the oven.

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