Although my family and I are carnivores, I love making a meatless meal once a week. I always feel that I have to be more creative to develop a recipe dish, without meat, that satisfies our need for protein and is enjoyed by everyone. I absolutely dislike any vegetarian meal that visually tries to imitate meat.
Rice, like most other carbohydrates, is a staple in many households. It is affordable and can stop your hunger for a couple of hours. If I have to choose between carbs such as potatoes, rice, bread or pasta, rice would be my last choice. This rice loaf, however, changed it all, and I will make this frequently from now on. It is made with a few, simple ingredients, that is available in most households.
Although rice is a firm favourite served with stews and curries I seldom see it as the main focus of any meal, but with this dish everything is about the rice! You can add any vegetables that you like – I think mushrooms will be perfect in this rice loaf recipe. Peas or sweet corn will work just as well.
If you are not serving this as a vegetarian meal, add some fried bacon, chicken or fish. The dish can also be served as a side dish to a roast or at a braai. I served it as vegetarian mains with some roasted veggies on the side.
Enjoy this on Meatless Mondays. Remember to have fun in the kitchen!
- 750ml cooked long grain white rice
- 250ml grated mozzarella cheese
- 1 red sweet pepper, diced
- 10ml fresh thyme leaves (no stalks)
- 2 eggs (raw)
- 2 boiled eggs, cooled and peeled
- Pre-heat the oven to 180⁰c.
- Line a loaf tin with baking paper.
- Mix the cooked rice, mozzarella cheese, diced sweet pepper, thyme leaves and raw eggs together.
- Place ⅓ of the rice mixture into the loaf tin.
- Place the two boiled eggs, spaced equally onto the rice. Top with the remaining rice mixture.
- Bake in the pre-heated oven for 30 minutes.
- Remove from the oven and cool for 10 minutes.
- Turn out onto a serving platter. Slice and serve with roasted vegetables or a salad.