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

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