Salmon And Brown Rice Loaf Food

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SALMON LOAF



Salmon Loaf image

A great, different way to serve salmon. Simple and easy to prepare and make, this is a sure hunger and palate pleaser.

Provided by Aric Ross

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (15 1/2 ounce) can salmon
1 cup saltine crumbs
2 tablespoons minced onions
1 tablespoon lemon juice
2 tablespoons melted butter
1/2 teaspoon salt
1 egg (beaten)
2/3 cup milk
1 dash pepper

Steps:

  • Drain and flake salmon.
  • Add all other ingredients and mix lightly.
  • Pour mixture into well greased 8"X4" loaf pan.
  • Bake at 375 degrees for 40 minutes.

ZINGY SALMON & BROWN RICE SALAD



Zingy salmon & brown rice salad image

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

200g brown basmati rice
200g frozen soya beans , defrosted
2 salmon fillets
1 cucumber , diced
small bunch spring onions , sliced
small bunch coriander , roughly chopped
zest and juice 1 lime
1 red chilli , diced, deseeded if you like
4 tsp light soy sauce

Steps:

  • Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
  • Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
  • Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.42 milligram of sodium

SALMON & BROWN RICE BAKE



Salmon & Brown Rice Bake image

Make and share this Salmon & Brown Rice Bake recipe from Food.com.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 1/2 ounces canned salmon, drained & skin removed (*)
10 ounces frozen corn
3/4 cup quick-cooking brown rice
2/3 cup low-sodium low-fat chicken broth
2 tablespoons green onions, sliced
1/4-1/2 teaspoon dill weed, dried
1/4 cup low-fat cheddar cheese, shredded
3 -5 dashes of your favorite hot sauce (optional)

Steps:

  • Pre-heat oven to 375°F.
  • Combine all but cheese in a 11/2 quart casserole.
  • Cover and bake until done.about 30 minutes.
  • Uncover and sprinkle with cheese.
  • Bake 5 minutes more or until cheese is bubbly.
  • * I would leave the bones in They are very soft, just mash a little. Really very healthy.

Nutrition Facts : Calories 148, Fat 3.6, SaturatedFat 0.8, Cholesterol 45.1, Sodium 257.9, Carbohydrate 15.1, Fiber 2.2, Sugar 0.1, Protein 16.2

SALMON AND BROWN RICE LOAF



Salmon and Brown Rice Loaf image

A real mix and match recipe: super quick, easy and highly versatile. Vary ingredients - and certainly the amount of garlic - according to your preferences. And then change the name of the recipe to reflect what you've actually included in it!

Provided by bluemoon downunder

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

210 g salmon, pink or red
2 cups brown rice, cooked
3 garlic cloves, finely chopped
1 onion, finely chopped
1 tablespoon dill, finely chopped
1/2 cup low-fat mayonnaise
1/2 cup low-fat sour cream
3 eggs, lightly beaten

Steps:

  • Mix all the ingredients together well.
  • Spoon into a greased loaf pan.
  • Bake at 190°C for 40 minutes, or until cooked.
  • Chef's Suggestions: Obviously, if you have some leftover rice from another meal, you could use this instead of the plain brown rice; and you could certainly also add leftover - or needing to be used ASAP - chopped vegetables in this dish. You could also add an additional can of salmon. If adding more ingredients than those in the basic recipe, increase the quantities of mayonnaise, sour cream and add an extra egg. You would also need to cook the loaf for a little longer.

Nutrition Facts : Calories 514.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 197.7, Sodium 107.8, Carbohydrate 76.6, Fiber 3.7, Sugar 2.3, Protein 23.8

BROWN RICE VEGETABLE LOAF



Brown Rice Vegetable Loaf image

I came up with this recipe in an effort to make some food stretch until payday. Using random vegetables I had in the fridge, plus some leftover rice, I came up with this casserole and was pleasantly surprised with the results. You could easily add chicken or leave as-is for a great vegetarian dinner!

Provided by Jamie Justice Yost

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h

Yield 6

Number Of Ingredients 16

2 cups cooked brown rice, divided
2 (10.75 ounce) cans condensed tomato soup, divided
1 zucchini, sliced
1 yellow squash, sliced
7 baby portobello mushrooms, sliced - or more to taste
¾ cup mozzarella cheese, shredded
¾ cup Cheddar cheese, shredded
1 cup chopped broccoli
½ cup sliced white onion
½ red bell pepper, sliced
½ green bell pepper, sliced
1 carrot, shredded
3 cloves garlic, minced
½ teaspoon dried parsley
½ teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
  • Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
  • Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 39.6 g, Cholesterol 23.9 mg, Fat 9.5 g, Fiber 4.8 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 760.3 mg, Sugar 10.9 g

BROWN RICE LOAF



Brown Rice Loaf image

Make and share this Brown Rice Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     High In...

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup brown rice, cooked as directed on the package (3 cups cooked)
2 cups shredded cheddar cheese
4 large eggs, beaten
1 cup chopped yellow onion
1 cup grated carrot
1/2 cup dried breadcrumbs
1/4 cup chopped walnuts
1/4 cup chopped sunflower seeds
1/4 cup sesame seeds
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
ketchup, for serving

Steps:

  • Preheat oven to 350°.
  • In a big bowl, combine all the ingredients EXCEPT the ketchup; mix well.
  • Turn mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
  • Bake for about 1 hour, until the loaf is firm and the top is lightly browned.
  • Let stand in pan for 5-10 minutes before serving.

Nutrition Facts : Calories 470.1, Fat 26.4, SaturatedFat 10.3, Cholesterol 180.6, Sodium 556.9, Carbohydrate 38.8, Fiber 4.1, Sugar 3.5, Protein 20.8

GINGER SALMON WITH BROWN RICE



Ginger Salmon with Brown Rice image

Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
5 tablespoons reduced-fat sesame ginger salad dressing, divided
RICE:
1/3 cup shredded carrot
4 green onions, chopped, divided
1-1/2 cups instant brown rice
1-1/2 cups water
1/3 cup reduced-fat sesame ginger salad dressing

Steps:

  • Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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