Rice Bread

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Servings: 6 servings Difficulty: Intermediate
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A savory, hearty vegetable loaf with uncooked rice that bakes into a tender, flavorful bread.
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This unique “rice bread” is actually a savory vegetable loaf that resembles a dense, moist cornbread. It features a hearty mix of diced potatoes, celery, and onions simmered in tomato juice before being baked with uncooked white rice, which absorbs the liquid and binds the loaf together. The result is a tender, aromatic dish with a comforting, home-style flavor profile. It’s an excellent way to use up garden vegetables or pantry staples. Serve it warm as a side dish to soups and stews, or slice it cold for a hearty sandwich. ItâÂÂs vegetarian, satisfying, and makes a wonderful addition to a potluck or family dinner table.

Rice Bread recipe image
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Rice Bread

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 servings Calories: 389.8

Description

This unique "rice bread" is actually a savory vegetable loaf that resembles a dense, moist cornbread. It features a hearty mix of diced potatoes, celery, and onions simmered in tomato juice before being baked with uncooked white rice, which absorbs the liquid and binds the loaf together. The result is a tender, aromatic dish with a comforting, home-style flavor profile. It&# 226;ÂÂs an excellent way to use up garden vegetables or pantry staples. Serve it warm as a side dish to soups and stews, or slice it cold for a hearty sandwich. ItâÂÂs vegetarian, satisfying, and makes a wonderful addition to a potluck or family dinner table.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Grease a 9x5 inch loaf pan or a similar baking dish with butter or cooking spray.
  2. In a large saucepan or Dutch oven, combine the diced potatoes, celery, onions, tomato juice (or V-8), water, sugar, and salt.
  3. Bring the vegetable mixture to a boil over medium-high heat, then reduce heat to low and simmer until the potatoes are tender, about 15-20 minutes. Drain any excess liquid if necessary.
  4. In a large mixing bowl, whisk together the beaten eggs, milk, and flour until smooth.
  5. Add the cooked vegetable mixture, uncooked white rice, crushed cracker crumbs, and frozen corn (or corn/pea mixture) to the egg mixture. Stir gently to combine all ingredients evenly.
  6. Pour the batter into the prepared loaf pan. Sprinkle chopped fresh parsley (or dried parsley flakes) over the top.
  7. Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
  8. Let the bread cool in the pan for 10 minutes before slicing and serving warm.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 389.8kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.1g1%
Cholesterol 0.1mg1%
Sodium 4959.4mg207%
Total Carbohydrate 85.3g29%
Dietary Fiber 13.3g54%
Sugars 19.5g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice bread, vegetable loaf, potato bread, celery, onion, tomato juice, vegetarian, side dish, comfort food, homemade bread, cornbread alternative, potluck recipe, hearty meal, baked vegetables, simple recipe, pantry staples, international cuisine, egg batter, cracker crumbs, flavorful loaf
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