If you’re looking for a wholesome, plant-based meal that’s packed with flavor and nutrition, this Mushroom, Spinach, and Brown Rice Loaf is the perfect recipe for you. Combining earthy crimini mushrooms, fresh spinach, and hearty brown rice, this savory loaf is a satisfying and nutritious option for lunch or dinner. The addition of sun-dried tomatoes, tarragon, and a hint of Dijon mustard brings depth and complexity to the flavors. This dish is great for vegetarians and those looking to incorporate more plant-based meals into their diet.

Ingredients:

½ cup brown rice (dry)
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
10 ounces crimini mushrooms, stems removed and sliced thin
1 tablespoon fresh tarragon, chopped
6 ounces fresh spinach
3 ounces sun-dried tomatoes, chopped
4 eggs, whisked
1 tablespoon Dijon mustard
2 tablespoons vegetable broth

Instructions:

Cook the rice: In a medium saucepan, cook the brown rice according to package instructions. Once cooked, set aside to cool.
Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Cook the vegetables: In a spacious skillet, warm the olive oil over medium heat. Stir in the diced onion, minced garlic, and chopped celery, cooking them for 5 to 7 minutes until they become tender and aromatic. Season with salt and pepper to taste.
Cook the mushrooms and spinach: Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and become tender. Add the fresh spinach and sauté for another 2 to 3 minutes until it has wilted. Take the pan off the heat and let the mixture cool for a few moments.
Combine the ingredients: In a large mixing bowl, combine the cooked brown rice, the sautéed vegetable mixture, sun-dried tomatoes, and chopped tarragon. Stir in the whisked eggs, Dijon mustard, and vegetable broth until everything is well combined.
Transfer to loaf pan: Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
Bake the loaf: Bake for 35-40 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the loaf to cool for a few minutes before slicing. Enjoy it warm alongside your preferred side dishes or a refreshing salad.

Conclusion:

This Mushroom, Spinach, and Brown Rice Loaf is a perfect balance of healthy ingredients and rich, savory flavors. The combination of earthy mushrooms, vibrant spinach, and hearty brown rice creates a loaf that’s both satisfying and nutritious. It’s a versatile dish that can be enjoyed as a main course or served as a side at your next dinner gathering. The tarragon and sun-dried tomatoes add a fresh and tangy touch, making this loaf a delightful addition to any meal.

Mushroom, Spinach, and Brown Rice Loaf: A Hearty and Nutritious Vegetarian Dish

A hearty and nutritious loaf made with mushrooms,spinach, and brown rice, enhanced with sun-dried tomatoes and fresh tarragon.Perfect for vegetarians and plant-based diets.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course, Side Dish

Cuisine American, Vegetarian

Servings 6

Calories 350 kcal

Ingredients

½ cup brown rice dry
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
10 ounces crimini mushrooms stems removed and sliced thin
1 tablespoon fresh tarragon chopped
6 ounces fresh spinach
3 ounces sun-dried tomatoes chopped
4 eggs whisked
1 tablespoon Dijon mustard
2 tablespoons vegetable broth

Instructions

Cook the rice: In a medium saucepan, cook the brown rice according to package instructions. Once cooked, set aside to cool.
Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Cook the vegetables: In a spacious skillet, warm the olive oil over medium heat. Stir in the diced onion, minced garlic, and chopped celery, cooking them for 5 to 7 minutes until they become tender and aromatic. Season with salt and pepper to taste.
Cook the mushrooms and spinach: Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and become tender. Add the fresh spinach and sauté for another 2 to 3 minutes until it has wilted. Take the pan off the heat and let the mixture cool for a few moments.
Combine the ingredients: In a large mixing bowl, combine the cooked brown rice, the sautéed vegetable mixture, sun-dried tomatoes, and chopped tarragon. Stir in the whisked eggs, Dijon mustard, and vegetable broth until everything is well combined.
Transfer to loaf pan: Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
Bake the loaf: Bake for 35-40 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the loaf to cool for a few minutes before slicing. Enjoy it warm alongside your preferred side dishes or a refreshing salad.

Keyword Mushroom loaf