Wild Rice And Carrot Loaf Recipe
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
3 cups low sodium beef broth or water
1/2 cup brown rice
1/2 cup wild rice or long grain and wild rice mixture
2 tablespoons unsalted margarine
1 large yellow onion, chopped fine
2 medium size stalks celery, chopped fine
4 medium size carrots, peeled and grated
1/3 cup minced parsley
2 large egg whites, slightly beaten
2 teaspoons ground cumin
1/4 teaspoon black pepper
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.
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.
