Black-Rice Curried Meatless-Loaf.

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.2
  • Total Fat: 12.4 g
  • Cholesterol: 69.9 mg
  • Sodium: 349.7 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Black-Rice Curried Meatless-Loaf. calories by ingredient
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Found at . My revision, omits the Beef and Chutney making a great Vegetarian option! I have included the Beef in the Calories for those who want it. Found at . My revision, omits the Beef and Chutney making a great Vegetarian option! I have included the Beef in the Calories for those who want it.
Number of Servings: 8


    1/2 cup(s) rice, brown long grain, or Black Japonica
    1 cup(s) water
    1 medium zucchini, shredded using the large holes of a box grater
    1 tablespoon oil, walnut, or extra virgin olive oil
    1 tablespoon ginger, fresh, minced
    2 clove(s) garlic, minced
    1 medium onion(s), yellow, finely chopped
    2 stalk(s) celery, finely chopped
    1 tablespoon curry powder
    2 teaspoon Worcestershire sauce
    1 dash(es) cooking spray, to coat baking sheet
    1 teaspoon salt
    2 pounds beef, ground round, 93%-lean, Optional! but is included in the Calories here.
    1 large egg(s), beaten OR Ground Flax Seed + 3 Tbsp. water.
    1/3 cup(s) mango chutney, plus more for serving if desired, * Optional, and not included in Calories!


Bring rice and water to a boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 50 minutes (see Test Kitchen Note). Remove from the heat and let stand, covered, for 10 minutes.

2. Meanwhile, squeeze any excess moisture from zucchini. Heat oil in a large skillet over medium heat. Add ginger and garlic and cook, stirring, until fragrant, 30 seconds.

3. Add onion, celery and the zucchini; cook, stirring often, until softened, about 5 minutes. Stir in curry powder; cook 1 minute. Stir in Worcestershire sauce and salt until combined. Transfer to a large bowl and let cool for 15 minutes.

4. Preheat oven to 350F. Coat a rimmed baking sheet or broiler pan with cooking spray.

5. Spoon the cooked rice onto a clean cutting board and chop the grains into small bits with a large knife. Transfer to the bowl with the vegetables, add ground beef and egg and gently mix until just combined. Place the mixture on the prepared pan and shape into a loaf, about 10 inches by 5 inches. Spread chutney evenly over the top.

6. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165F, 1 hour to 1 1/4 hours. Let cool for 10 minutes before slicing. Serve with additional mango chutney, if desired.

* Looking for Mango Chutney Recipe, NOTE this is just as good without the MEAT and Chutney which is how I prepared it!

Number of Servings: 8

Recipe submitted by SparkPeople user SHELLPRO.


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