Savory Walnut Loaf

Savory Walnut Loaf

Savory Walnut Loaf


15 (3x5 squares)


  • 6 cups Water
  • 2 1/2 cups Lundberg organic short grain brown rice, (must be short grain brown rice to hold loaf together)
  • 3 cups walnuts, finely chopped
  • 2 1/2 cups sharp Cheddar cheese, grated
  • 4 extra-large organic eggs
  • 1 medium size onion, diced
  • 1 tablespoon garlic, minced
  • 1/2 cup sesame seeds, toasted
  • 2 tablespoons flax, ground
  • 1/3 cup tamari
  • 1/4 cup Bob's Red Mill nutritional yeast flakes
  • 1 teaspoon Black Pepper
  • 1 teaspoon sea salt
  • 1 tablespoon salt free Spike


  1. Preheat oven to 350 degrees. Brush 9 x 12 baking dish with olive oil.
  2. Boil water in large pot with lid. Add rice, stir and bring to boil again. Reduce heat to low and cook covered for 20- 25 minutes. Turn off heat and let sit covered for 30 minutes. Rice should be well cooked and slightly sticky. Cool rice to room temperature.
  3. In large bowl combine all ingredients and mix well. Lightly press into prepared pan.
  4. Bake for 40-50 minutes or until internal temperature measures 145 degrees with cooking thermometer.
  5. Serve with Marsala Mushroom Gravy.

Chef’s tip

Rice can be made ahead of time to save a step.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.