Rice Nut Loaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked brown rice,
8 ounce: Sharp Cheddar cheese, shredded
4: Eggs, lightly beaten
1 medium: Onion, chopped
1 cup: Shredded carrots,
1/2 cup: Italian-style breadcrumbs,
1/4 cup: Chopped walnuts,
1/4 cup: Chopped sunflower kernals,
1/4 cup: Sesame seeds,
1/2 tsp: Salt,
1/4 tsp: Ground black pepper,
16 ounce: 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 * 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
Source from luhu.jp
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
Source from luhu.jp