Egg And Rice Loaf(3 Persons)
Egg and rice loaf offers a savory, hearty dish with tender rice, reconstituted eggs, and fresh parsley, perfect for a satisfying family meal or casual gathering.
Ingredients
Instructions
- Put the rice into a saucepan with the vegetable boilings; cover and cook gently until the rice is tender and all the stock is absorbed.
- Reconstitute the dried eggs and add them to the cooked rice along with chopped parsley, chopped onion, tomato sauce, and seasonings.
- Turn the mixture into a greased pudding basin or cake tin and steam or bake in a moderate oven (375°F) until the mixture is set, about 1 hour.
- Turn out the loaf and serve with parsley or tomato sauce.
Tips & Substitutions
For best results, use short-grain rice for a creamier texture. If you don't have dried eggs, you can substitute with 6 tablespoons of fresh eggs. Adding cooked vegetables like peas or bell peppers can enhance flavor and nutrition. Consider using vegetable broth instead of plain boilings for added depth. For a heartier version, mix in some cooked protein such as shredded chicken or tofu, which pairs beautifully with this dish.
Serving Suggestions
This Egg And Rice Loaf is delightful served warm, garnished with fresh parsley or a drizzle of tomato sauce. It pairs nicely with a crisp green salad or steamed vegetables for a balanced meal. For a more substantial dish, serve alongside protein-rich sides like baked beans or grilled tofu. It also makes a great addition to a brunch spread, alongside other vegetarian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam the loaf gently or microwave it in short intervals, covered, to maintain moisture. Ensure it's heated through evenly before serving. Freezing is also an option; wrap tightly and store for up to a month, then thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Rice Loaf(3 Persons) contains roughly 954 calories, with 17g protein, 170g carbohydrates, and 25g fat. It is an excellent source of iron (40% of the Daily Value), protein (34% of the Daily Value), and calcium (31% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it requires a longer cooking time and more liquid. Adjust the cooking duration accordingly, and ensure the rice is fully tender before adding the eggs and other ingredients.
Is there a vegan alternative for dried eggs?
Absolutely! You can use a commercial egg replacer or a mixture of ground flaxseed and water as a substitute. Typically, 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water can replace one egg, making it a perfect vegan alternative.
How can I make this dish spicier?
To add some heat, consider incorporating chopped jalapeños, red pepper flakes, or a dash of hot sauce into the mixture before steaming. You can also serve it with a spicy salsa or a side of pickled jalapeños for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).