Embark on a culinary journey with our Mushroom, Spinach, and Brown Rice Loaf—a hearty and flavorful dish that celebrates the wholesome goodness of fresh vegetables and whole grains. This vegetarian loaf is bursting with earthy flavors, featuring a harmonious blend of nutty brown rice, earthy mushrooms, vibrant spinach, and tangy sun-dried tomatoes. Whether you’re a vegetarian looking for a satisfying main course or a health-conscious food lover in search of a nutritious and delicious meal, this loaf is sure to delight your taste buds and leave you craving for more.
In our household, the Mushroom, Spinach, and Brown Rice Loaf is a beloved recipe that holds a special place in our hearts. I still remember the first time I made this dish for my family—a labor of love that filled our home with the irresistible aroma of savory herbs and spices. As we gathered around the table to enjoy our meal, each bite was met with expressions of delight and satisfaction. Since then, this loaf has become a staple in our weekly menu, a comforting and nourishing dish that brings us together and nourishes both body and soul. Whether enjoyed warm out of the oven or sliced cold for a quick and satisfying lunch, this loaf never fails to put a smile on our faces and remind us of the simple joys of homemade cooking.
“Why This Wholesome Mushroom, Spinach, and Brown Rice Loaf Will Win Your Heart”
- Nutritious and wholesome: Packed with protein-rich brown rice, nutrient-dense spinach, and hearty mushrooms, this loaf is a powerhouse of essential vitamins, minerals, and antioxidants that promote overall health and well-being.
- Versatile and customizable: Whether served as a main course alongside a fresh salad or sliced thin for a savory sandwich, this loaf offers endless possibilities for creative serving and meal planning.
- Easy to prepare: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights or lazy weekends when you crave a homemade meal without the fuss.
- Make-ahead convenience: Prepare the loaf in advance and refrigerate or freeze for later use, making it a convenient option for meal prep and on-the-go lunches.
Ingredients:
- 120 grams (1/2 cup) dry brown rice
- 30 ml (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
- 280 grams (10 ounces) crimini mushrooms, stems removed, sliced thin
- 15 ml (1 tablespoon) fresh tarragon, chopped
- 170 grams (6 ounces) fresh spinach
- 85 grams (3 ounces) sun-dried tomatoes, chopped
- 4 eggs, whisked
- 15 ml (1 tablespoon) Dijon mustard
- 30 ml (2 tablespoons) vegetable broth
Directions:
- Preheat the oven to 200°C (400°F).
- Cook the brown rice according to package instructions. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add onions and cook until translucent. Stir in garlic and celery, season with salt and pepper, and cook until vegetables are soft, about 5 minutes.
- Add mushrooms and tarragon to the skillet and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add spinach and cook until wilted. Stir in sun-dried tomatoes, then remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, mustard, and vegetable broth. Add vegetable mixture and cooked rice to the bowl, and stir to combine.
- Generously grease a loaf pan with olive oil. Pour in the vegetable mixture and smooth the top with a spatula.
- Bake for 40-45 minutes, until the edges are nicely browned. Let cool slightly, then run a knife along the edges and flip onto a platter.
Notes:
- Feel free to customize the loaf by adding your favorite herbs, spices, or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat slices in the oven or microwave before serving.
