Chickpea and Wild Rice Meatloaf
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 98.2
- Total Fat: 2.9 g
- Cholesterol: 37.2 mg
- Sodium: 153.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
View full nutritional breakdown of Chickpea and Wild Rice Meatloaf calories by ingredient
Introduction
Adapted from the Chickpea Rice Meatloaf recipe in The End of Dieting by Dr. Joel Fuhrman Adapted from the Chickpea Rice Meatloaf recipe in The End of Dieting by Dr. Joel FuhrmanNumber of Servings: 10
Ingredients
-
1.5 cups cooked, drained chickpeas
1 cup cooked wild rice
20 grams walnuts
1/2 large onion
1 medium carrot, peeled and cut into large chunks
1 cup sliced mushrooms
1 egg OR egg replacement (vegan version)
1.5 Tablespoon stone-ground mustard
1 Tablespoon nutritional yeast
1 Tablespoon thyme
1 Tablespoon sage
1 Tablespoon marjoram
1/5 tsp black pepper
Tips
Could try with brown rice or quinoa instead of wild rice
Directions
Preheat oven to 350 degrees.
Place walnuts and chickpeas in a food processor and process until finely chopped. Transfer to a large mixing bowl. Place wild rice, carrot, mushrooms and onion in the food processor and process until finely chopped. Mix with chickpea mixture. Add the rest of the ingredients. Put in a loaf pan that has been sprayed with a no-stick spray.
Bake 50 minutes. Let set 30 before removing from the pan.
Serving Size: Makes 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAT_IMOK.
Place walnuts and chickpeas in a food processor and process until finely chopped. Transfer to a large mixing bowl. Place wild rice, carrot, mushrooms and onion in the food processor and process until finely chopped. Mix with chickpea mixture. Add the rest of the ingredients. Put in a loaf pan that has been sprayed with a no-stick spray.
Bake 50 minutes. Let set 30 before removing from the pan.
Serving Size: Makes 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PAT_IMOK.