Rice nut loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked brown rice |
| 8 | ounces | Sharp Cheddar cheese shredded |
| 4 | Eggs; lightly beaten | |
| 1 | medium | Onion; chopped |
| 1 | cup | Shredded carrots |
| ½ | cup | Italian-style breadcrumbs |
| ¼ | cup | Chopped walnuts |
| ¼ | cup | Chopped sunflower kernals |
| ¼ | cup | Sesame seeds |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 16 | ounces | Spaghetti sauce (optional) |
Directions
Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce.
Each serving provides: * 444 calories * 20⅕ g. protein * 25.9 g. fat * 33⅗ g. carbohydrate * 2½ g. dietary fiber * 187 mg. cholesterol * 546 mg. sodium
Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias