Rice & Bean Loaf with Spinach

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Rice & Bean Loaf with Spinach calories by ingredient
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Number of Servings: 10


    4 cups cooked and drained pinto beans
    2 cups cooked medium brown rice
    1 medium yellow squash cooked &finely chopped
    2 cups carrots cooked & chopped
    1 pkg frozen chopped spinach drained well
    2 tsp chopped garlic
    1 medium onion chopped
    1 cup chopped fresh parsley
    1/2 cup chopped celery
    1 cup egg beaters
    1 tsp fennel seed
    1 tsp oregano
    salt & 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.

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