Mushroom Spinach and Brown Rice Loaf
The Mushroom Spinach and Brown Rice Loaf is a hearty, nutritious dish that combines earthy mushrooms, fresh spinach, and wholesome brown rice into a satisfying loaf. This meatless option is packed with flavor and can serve as a main dish or a side. The texture is moist and dense, thanks to the rice and sautéed vegetables, while herbs and spices add depth to each bite. It can be served warm or cold, making it versatile for any meal.
Ingredients:
½ cup brown rice (dry)
2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
10 ounces crimini mushrooms, stems removed and sliced thin
1 tablespoon fresh tarragon, chopped
6 ounces fresh spinach
3 ounces sun-dried tomatoes, chopped
4 eggs, whisked
1 tablespoon Dijon mustard
2 tablespoons vegetable broth
Instructions:
Cook the Brown Rice:
In a small pot, cook the brown rice according to the package instructions. Set aside and let cool.
Saute the Vegetables:
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, garlic, and celery. Season with a pinch of kosher salt and freshly ground black pepper, and cook until softened, about 5-7 minutes.
Cook the Mushrooms:
Add the sliced crimini mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5 minutes.
Add Spinach and Tomatoes:
Stir in the fresh tarragon and spinach, cooking until the spinach wilts down.
Add the chopped sun-dried tomatoes and mix well. Remove from heat and let cool slightly.
Prepare the Loaf Mixture:
In a large mixing bowl, combine the cooked brown rice, the vegetable mixture from the skillet, whisked eggs, Dijon mustard, and vegetable broth.
Mix until well combined and adjust seasoning with more salt and pepper, if needed.
Bake the Loaf:
Preheat the oven to 350°F (175°C). Grease a loaf pan and transfer the mixture into the pan, pressing down to even out the surface.
Bake for 35-40 minutes, or until the loaf is firm and lightly golden on top.
Cooling:
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
Serving Suggestions:
Serve with a side salad, roasted vegetables, or a sauce such as marinara or a yogurt dressing.
It can be sliced and served as a sandwich filling or enjoyed cold as a snack.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for longer storage; slice and wrap individually for convenience.
Customization:
Feel free to add other vegetables like bell peppers or zucchini, or experiment with different grains like quinoa or farro.
This Mushroom Spinach and Brown Rice Loaf is not only delicious but also a healthy way to incorporate more vegetables and whole grains into your diet.