Savory Rice And Bean Loaf Recipe - Cooking Index
Savory Rice And Bean Loaf Recipe - Cooking Index
This hearty vegetarian loaf is great sliced and served on a crusty roll. If you use egg substitute instead of egg, the cholesterol value is 0 mg.
Courses: Main Course| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 1 cup | 160g / 5.6oz | Canned garbanzo beans (chickpeas) - drained, rinsed, |
| And mashed slightly | ||
| 1 cup | 160g / 5.6oz | Cooked brown rice |
| 1 | Egg or egg substitute | |
| 1 tablespoon | 15ml | Sesame seeds |
| 1 tablespoon | 15ml | Minced fresh parsley |
| 1 cup | 62g / 2.2oz | Coarsely-chopped canned tomatoes |
Preheat the oven to 350 degrees.
Heat the oil in a skillet over medium heat. Saute the onions for 5 minutes.
In a bowl, combine the remaining ingredients except the canned tomatoes. Shape into a loaf pan.
Bake for 40 minutes. Add chopped tomatoes on top of loaf. Bake an additional 10 minutes.
This recipe yields 6 servings. Serving size: about 1 cup.
Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 133; Calories from Fat 37; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 126mg; Carbohydrate 20g; Dietary Fiber 3g; Sugars 4g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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