Nutty rice pate
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Raw brown rice |
| 2 | tablespoons | Butter |
| 2 | cups | Sliced mushrooms |
| 1 | cup | Grated zucchini |
| ½ | cup | Grated onion |
| 1 | large | Chopped garlic clove |
| 1 | Egg | |
| 1¾ | cup | Finely ground walnuts, |
| Peanuts, or cashews | ||
| ½ | cup | Finely chopped parsley |
| ¼ | cup | Wheat germ |
| 1 | teaspoon | Dried sage |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Freshly ground pepper |
| Lettuce leaves | ||
| Sour pickles | ||
Directions
FORMATTED BY S.GRABOWSKI
1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned.
3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in ¼" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook