Name: Rice Nut Loaf
Ingredients: 3 c Cooked brown rice; 8 oz Sharp Cheddar cheese shredded; 4 Eggs; lightly beaten; 1 md Onion; chopped; 1 c Shredded carrots; 1/2 c Italian-style breadcrumbs; 1/4 c Chopped walnuts; 1/4 c Chopped sunflower kernals; 1/4 c Sesame seeds; 1/2 ts Salt; 1/4 ts Ground black pepper; 16 oz Spaghetti sauce (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Grains	Vegetarian	Vegetarian, Ovo-lacto, Main dish	6	Servings

INGREDIENTS

3	c	Cooked brown rice
8	oz	Sharp Cheddar cheese shredded
4		Eggs; lightly beaten
1	md	Onion; chopped
1	c	Shredded carrots
1/2	c	Italian-style breadcrumbs
1/4	c	Chopped walnuts
1/4	c	Chopped sunflower kernals
1/4	c	Sesame seeds
1/2	ts	Salt
1/4	ts	Ground black pepper
16	oz	Spaghetti sauce (optional)

INSTRUCTIONS

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 * 20.2 g. protein * 25.9 g. fat *
33.6 g. carbohydrate * 2.5 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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