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

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