Vegetarian rice loaf recipe

I have been cooking this vegetarian rice loaf for at least 20 years and I regard it as a trusted friend that never lets me down.

I've cooked it for parties, picnics and recently when we got our first caravan, I prepared the rice loaf in advance, knowing that it would feed us for a couple of days before I got used to the cooking arrangements of the caravan. I simply love this vegetarian rice loaf for it's versatility. With a simple salad, it makes a delicious and satisfying meal.



INGREDIENTS

LETS START PREPARING

This recipe serves 4-6

200g green beans
250g rice
1 red bell pepper
1 onion diced
120g strong cheddar cheese, grated
1 level tsp of dried basil
1 large egg beaten
Salt and ground black pepper for seasoning
Oil for frying

The ingredients

The ingredients

Put the rice in a medium size pot and cook according to the instructions on the pack. Leave to cool while you prepare the rest of the ingredients. Do not prepare this too much in advance. Cold rice looses it's stickiness.

Diced vegetables

Diced vegetables

Prepare the vegetables by trimming the top and tail of the green beans and cut them to 1 cm long pieces. Then remove the stalk and the seeds from the red bell pepper and dice it to small pieces.  

Put one desert spoon of vegetable oil in a pan and fry the diced onion for a couple of minutes. Add the green beans and fry for another 3-5 minutes. Then add the diced red bell pepper and fry all for about 5 min. When the vegetables are cooked but still firm, add the black ground pepper, a pinch of salt and the dried basil, remove from the heat and transfer to a large mixing bowl. Do not over cook the vegetables, they should have a bite to them. They will cook further in the oven.

Left: Cooked vegetables  Right: Vegetables mixed with rice

Left: Cooked vegetables  Right: Vegetables mixed with rice

Add the cooked rice to the fried vegetables. Then add the grated cheese and the beaten egg and mix all the ingredients.

Line a 1 litre rectangular loaf pan (25cm length, 11cm width and 7cm deep or similar) with grease proof paper. I recently learnt that if you scrunch up the paper first it takes the shape of the loaf pan easier. Fill the loaf pan with the mixture. Press down firmly with the back of a spoon. 

Heat the oven to 180C/350F/gas mark 4. Place the loaf pan in the centre of the oven and cook for 40 minutes. 

Leave the loaf to cool for about 15 minutes in the container. Then lift the loaf from the container using the over hanging grease proof paper. Transfer to a rack and carefully remove the grease proof paper, and leave it to cool. Then transfer the rice loaf to a plate for serving. The loaf can be eaten warm or cold, but it cuts to slices better when cold. A simple salad makes this rice loaf to a complete meal.

ENJOY...


RECIPE WITHOUT PHOTOS


INGREDIENTS

LETS START PREPARING

This recipe serves 4-6

200g green beans
250g rice
1 red bell pepper
1 onion diced
120g strong cheddar cheese, grated
1 level tsp of dried basil
1 large egg beaten
Salt and ground black pepper for seasoning
Oil for frying

Put the rice in a medium size pot and cook according to the instructions on the pack. Leave to cool while you prepare the rest of the ingredients. Do not prepare this too much in advance. Cold rice looses it's stickiness.

Prepare the vegetables by trimming the top and tail of the green beans and cut them to 1 cm long pieces. Then remove the stalk and the seeds from the red bell pepper and dice it to small pieces.  

Put one desert spoon of vegetable oil in a pan and fry the diced onion for a couple of minutes. Add the green beans and fry for another 3-5 minutes. Then add the diced red bell pepper and fry all for about 5 min. When the vegetables are cooked but still firm, add the black ground pepper, a pinch of salt and the dried basil, remove from the heat and transfer to a large mixing bowl. Do not over cook the vegetables, they should have a bite to them. They will cook further in the oven.

Add the cooked rice to the fried vegetables. Then add the grated cheese and the beaten egg and mix all the ingredients.

Line a 1 litre rectangular loaf pan (25cm length, 11cm width and 7cm deep or similar) with grease proof paper. I recently learnt that if you scrunch up the paper first it takes the shape of the loaf pan easier. Fill the loaf pan with the mixture. Press down firmly with the back of a spoon. 

Heat the oven to 180C/350F/gas mark 4. Place the loaf pan in the centre of the oven and cook for 40 minutes. 

Leave the loaf to cool for about 15 minutes in the container. Then lift the loaf from the container using the over hanging grease proof paper. Transfer to a rack and carefully remove the grease proof paper, and leave it to cool. Then transfer the rice loaf to a plate for serving. The loaf can be eaten warm or cold, but it cuts to slices better when cold. A simple salad makes this rice loaf to a complete meal.