Rice Loaf Recipes

Ingredients :

50 g long grain rice

75 g shelled peas

75 g corn kernels

100 g mushrooms

1 medium onion

25 g butter

1 tbsp oil

25 g bran

1 tbsp tomato purée

1 tbsp soy sauce

2 eggs

salt and pepper

3 hard boiled eggs

1. Boil the rice in salted water for 12-15 minutes until tender.
2. Drain well and reserve.
3. Cook the peas and corn in boiling salted water until tender, drain and mix with the rice.
4. Chop the mushrooms and onion finely and cook in the butter and oil until soft and golden.
5. Mix with the rice.
6. Stir in the bran, tomato purée, soy sauce, beaten eggs and plenty of salt and pepper.
7. Grease and base line a 450 g loaf tin.
8. Put in half the mixture, and place the hard boiled eggs in a line on top.
9. Cover with the remaining rice mixture.
10. Cover with a piece of greased greaseproof paper.
11. Bake at 190C/375F/Gas 5 for 35 minutes.
12. Leave to stand for 5 minutes and turn on a warm serving dish.

Note :

An egg stuffed savory loaf which may be served with a hot tomato or cheese sauce.

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here