Pecan and rice loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pecans; chopped |
| 2 | cups | Rice; cooked |
| 2 | tablespoons | Butter; melted |
| ¼ | cup | Pepper, green; chopped |
| 3 | tablespoons | Flour, all-purpose |
| ½ | cup | Celery; finely cut |
| 1 | cup | Breadcrumbs, dry |
| 1 | Egg; beaten | |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Milk |
Directions
Combine all ingredients and pack tightly in a well-greased 9x5x3" loafpan lined with paper. Bake at 375 degrees for 1 hour.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94