Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Nonstick vegetable spray |
1½ cup | Cooked brown rice |
1 cup | Zucchini shredded |
¼ cup | Onion, chopped |
½ cup | Wheat germ |
¼ cup | Walnuts, chopped |
1 cup | Med. cheddar cheese shredded |
3 \N | Eggs, lightly beaten |
½ teaspoon | Thyme |
½ teaspoon | Marjoram |
¼ teaspoon | Black pepper |
My notes: Omit wheat germ for gluten-free diet. Substitute bran if wheat germ is not available, used to add fiber.
Preheat oven to 350 F. Spray 9 x 5 inch loaf pan with non-stick vegetable spray. Combine ingredients and pack into loaf pan.
Bake 40 - 45 minutes or until brown on edges and firm to touch. Cut into slices. Serve hot or at room temperature with a salad.
OR Microwave in glass loaf pan covered with wax paper for 8 minutes on high power. Rotate once. OR if mixture holds together well enough, shape into patties and brown in a non-stick frying pan.
⅙ recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, ½ fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol Adapted from Am. Diabetes Assoc. Family Cookbook Vol III Shared but not tested by Elizabeth Rodier, Jan 94