| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Appetizers, Vegetarian, Rice |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Raw brown rice |
| 2 |
tb |
Butter |
| 2 |
c |
Sliced mushrooms |
| 1 |
c |
Grated zucchini |
| 1/2 |
c |
Grated onion |
| 1 |
lg |
Chopped garlic clove |
| 1 |
|
Egg |
| 1 3/4 |
c |
Finely ground walnuts, |
|
|
Peanuts, or cashews |
| 1/2 |
c |
Finely chopped parsley |
| 1/4 |
c |
Wheat germ |
| 1 |
ts |
Dried sage |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Lettuce leaves |
|
|
Sour pickles |
INSTRUCTIONS
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 1/4" thick slices on lettuce
leaves with sour pickles. From the New York Times New Natural Foods
Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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