Struggling for lunch ideas? Try this brown rice nut loaf, perfect served with a spicy tomato relish and tasty salad.

  • Serves: 8 people
  • Prep time: 35 minutes
  • Cooking time: 60 minutes
    • American

    Brown Rice Nut Loaf

    Recipe Information

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    2 cups chopped Nuts (Cashews, Hazelnuts, Walnuts, Almonds)

    2 tbsp Olive Oil

    1 Onion, finely chopped

    2 cloves Garlic minced

    3oz Mushrooms, chopped

    1 cup Brown Rice

    2 tbsp Parsley, minced

    1 tbsp Thyme, minced

    1 tsp fresh Sage (or ½ tsp dried Sage)

    4 Large Eggs

    12oz grated Mature Cheddar

    1 cup Cottage Cheese

    Pinch of Sea Salt and Cracked Black Pepper


    Cook the brown rice according to the package instructions (we combined 1 cup short grain brown rice with 2 cups water, brought to a boil and simmered for 35 minutes).

    Pre-heat the oven to 190˚C (375˚F).

    In a sauté pan, heat about 2 tablespoons olive oil.

    Add the onion and garlic and cook until translucent, about 3 minutes.

    Add the mushrooms, chopped thyme and sage. Cook for about 5 minutes, until the mushrooms are golden.

    Transfer to a large bowl.

    In a small bowl, lightly beat together 4 eggs.

    In the large bowl, combine the onion and mushroom mixture with the chopped nuts, parsley, cooked rice, cottage cheese, cheddar cheese, beaten eggs and a pinch of salt and pepper.

    Butter a 9 inch loaf tin, line bottom with parchment/greaseproof paper and butter it again.

    Pour the mixture from the large bowl into the tin.

    Bake for 1 hour until golden brown.

    Let cool in tin for 10 minutes, then invert loaf and remove from tin.

    Serve warm with our Tomato and Chilli Relish and green salad.

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