Rice Nut Loaf With Tomato Sauce
A savory rice loaf with peanut butter, seasoned with sage and salt, baked until set, served with heated tomato soup for a comforting, protein-rich meal suitable for family dinners.
Ingredients
Instructions
- Cream together peanut butter and water.
- Combine the peanut butter and water mixture with cooked rice, chopped onion, sage, and salt.
- Mix until well combined; the mixture will be quite thin.
- Pour the mixture into a well-greased and crumbed bread pan, or double the recipe for a larger loaf.
- Bake at 350°F (175°C) for 1 hour or until set.
- Cool for 10 to 15 minutes before removing from the pan.
- Turn out onto a platter.
- Heat a can of undiluted tomato soup and pour over the loaf as a sauce.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or seeds to the rice mixture. You can substitute almond butter for a different nutty taste or even use sunflower seed butter for a nut-free option. If you want extra moisture, finely chop some bell peppers or carrots and mix them in. Adjust the salt to your preference, especially if using salted peanut butter.
Serving Suggestions
Serve the Rice Nut Loaf warm, drizzled with heated tomato soup as a sauce. It pairs beautifully with roasted sweet potatoes or a fresh green salad for a balanced meal. For a complete vegetarian experience, consider serving it alongside Wanda's Original Strawberry Punch for a refreshing drink.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, slice the loaf and warm individual pieces in the microwave or bake at 350°F (175°C) for about 10 minutes until heated through. This dish can also be served cold as a protein-rich salad topping.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Nut Loaf With Tomato Sauce contains roughly 561 calories, with 17g protein, 40g carbohydrates, and 40g fat. It is an excellent source of protein (35% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1027mg per serving (45% 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 uncooked rice instead of cooked rice?
No, using uncooked rice will not yield the desired texture or cooking time for this recipe. Always use pre-cooked rice to ensure the loaf firms up correctly during baking.
What can I substitute for peanut butter?
You can substitute almond butter or sunflower seed butter for a nut-free option. Each will add its unique flavor, so consider how these changes might impact the overall taste of the loaf.
Can I freeze the Rice Nut Loaf?
Yes, you can freeze the loaf before or after baking. Wrap it tightly in plastic wrap and foil, then store in an airtight container. When ready to eat, thaw in the refrigerator and reheat as directed.
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).