Recipe - Nutty Rice Pate

FORMATTED BY S.GRABOWSKI
1/3 cup Raw brown rice
2 tablespoon Butter
2 cup Sliced mushrooms
1 cup Grated zucchini
One half cup Grated onion
1 lg Chopped garlic clove
1 Egg
1 Three fourths cup Finely ground walnuts,
Peanuts, or cashews
One half cup Finely chopped parsley
One fourth cup Wheat germ
1 teaspoon Dried sage
1 teaspoon Dried basil
One half teaspoon Dried thyme
One fourth teaspoon Freshly ground pepper
Lettuce leaves
Sour pickles

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