RICE NUT LOAF

Servings: 6
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)

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

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