Black Bean-Brown Rice Veggie Loaf

Black Bean-Brown Rice Veggie Loaf

6 portions

Cook the brown rice:

  • 1 cup brown basmati rice, rinsed
  • 2 cups filtered water
  • 1/2 teaspoon salt
  • 1/2 cup salsa — I used Trader Joe’s brand “Salsa Autentica”

In 2-quart (or larger) high-sided pot, bring water, salt and salsa to a boil and add rinsed rice. Bring back to a boil, then down to a low simmer and cover pot.  Cook for 35 – 40 minutes. Taste-test for tenderness at end of cooking time — may need another 5 minutes of cooking.

Once tender, pull off heat but leave pot covered for 10 minutes. Then remove cover and fluff with a fork. Allow rice to cool.

Make the veggie loaf:

Preheat oven to 350-F

  • 1 can black beans, rinsed
  • 1/2 cup salsa — I used Trader Joe’s brand “Salsa Autentica”

Mix together beans and salsa in a large bowl. Push off to one side. Add cooled cooked brown rice.

  • 1 cup corn kernels (I used frozen corn kernels that I thawed, but you could use drained, canned corn)
  • 1 heaping Tablespoon ground cumin
  • 1 teaspoon salt

Stir ingredients together and taste — for seasoning of salt & pepper, as well as for salsa. If so desired, adding remaining 1/2 cup of Trader Joe’s brand “Salsa Autentica” so that you use-up the entire jar.

  • 2/3 cup coconut flour (if you are not eating gluten-free, you could substitute all-purpose flour)
  • 2 eggs

Add ingredients above to rice-bean-corn mixture in large bowl and stir to combine.

Line an 8×8 baking dish with parchment paper, and press rice-bean-corn mixture to distribute evenly in pan. Bake at 350-F for 30-45 minutes. Loaf should be slightly browned and puffed just a bit.

I cut this into 6 portions, and served with a slice of ultra-thin sliced cheese on top, and slices of avocado and sliced green onions — and steamed brussels sprouts, carrots, and a bit more corn on the side. I froze one portion, and will let you know if it holds-up to freezing and thawing alright:

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