Meatless Monday: Cheddar Black Rice Pecan Loaf Recipe

Cheddar black rice pecan loaf

I used to rely on my copy of Diet for a Small Planet for creative vegetarian meal ideas. I loved it so much that I wore it out – it literally fell apart from use. I’ve never replaced it, but several recipes have stayed in my heart and memory bank. Here is one of my favorites, which I have adapted.

You will need the following:

  • 2 cups cooked rice (I used Lundberg Black Japonica™, but short grain brown works well too)
  • 1 cup shredded organic cheddar cheese
  • 1 cup chopped pecans (I have also used walnuts)
  • 1 medium organic onion, chopped
  • 2 tablespoons nutritional yeast
  • 2 large organic eggs
  • olive oil to coat the baking dish

Preheat the oven to 350° F. Lightly coat a medium baking dish, or loaf pan, with vegetable oil.

Mix all of the ingredients, except the eggs, until well-blended, making sure that the nutritional yeast evenly coats the other ingredients.

In a separate bowl, lightly beat the eggs. Add to the rice mixture and blend well.

Evenly spread mixture in the pre-oiled baking dish/loaf pan and bake until crispy on top, about 45 minutes.

Serve with a salad for a delicious, easy, hearty meal. It makes great leftovers, if you are lucky enough to have any.

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