Carrot Rice Loaf

Carrot Rice Loaf

7 Reviews 1 Pic
Recipe by  Maryanne

“This recipe is like a base for a carrot loaf. I add all kinds of different seasonings and vegetables every time I bake it.”

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Adjust Servings

Original recipe yields 6 servings


  1. Bring water to boil in a medium pot; add rice. Reduce temperature to a simmer, and cook for 25 to 30 minutes or until done.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  3. In a medium size mixing bowl, combine onions, carrot, cooked rice, peanut butter, bread, milk, salt and pepper. Place mixture in the prepared loaf pan.
  4. Bake for 45 minutes.

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Reviews (7)

Rate This Recipe


This was a great loaf, but I had to cook it quite a bit longer than what it said in the recipe. Just make sure you check it with a knife or toothpick to make sure it's cooked. Fantastic taste, though!



This is a great basic recipe that even a non-veggie will enjoy. I like to add some spicy brown mustard and soy sauce when I make it.



A great basic recipe. There are so many variations to this recipe. I used white rice instead of brown and replaced 1 cup of carrot with 1 cup of celery. This saved me a trip to the grocery store which is always nice! With a baked potato and a salad it makes a nice dinner even for non-vegetarians. Also added a white sauce to spoon on the top.

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Amount Per Serving (6 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Mary Anne's Moist and Nutty Carrot Loaf


next recipe:

Brown Rice Vegetable Loaf