Rice & Bean Loaf with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups cooked and drained pinto beans2 cups cooked medium brown rice1 medium yellow squash cooked &finely chopped2 cups carrots cooked & chopped1 pkg frozen chopped spinach drained well2 tsp chopped garlic1 medium onion chopped1 cup chopped fresh parsley1/2 cup chopped celery1 cup egg beaters1 tsp fennel seed1 tsp oreganosalt & pepper to taste
Place pinto beans in food processor and process until chopped fine. Put in large bowl.
Place cooked squash & carrots, onion, garlic, parsley, celery in processor and process until finely chopped. Put in bowl with beans.
Add egg beaters, oregano, fennel seeds, salt & pepper, frozen chopped spinach, drained well.
Mix well
Spray baking pan with Pam and add bean mixture.
Bake at 325 degrees for 45 minutes.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JENAE954.
Place cooked squash & carrots, onion, garlic, parsley, celery in processor and process until finely chopped. Put in bowl with beans.
Add egg beaters, oregano, fennel seeds, salt & pepper, frozen chopped spinach, drained well.
Mix well
Spray baking pan with Pam and add bean mixture.
Bake at 325 degrees for 45 minutes.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JENAE954.
Nutritional Info Amount Per Serving
- Calories: 196.9
- Total Fat: 3.3 g
- Cholesterol: 89.9 mg
- Sodium: 700.7 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 8.4 g
- Protein: 10.7 g
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