Recipe - Rice Nut Loaf

3 cup Cooked brown rice
8 ounce Sharp Cheddar cheese
shredded
4 Eggs; lightly beaten
1 md Onion; chopped
1 cup Shredded carrots
One half cup Italianstyle breadcrumbs
One fourth cup Chopped walnuts
One fourth cup Chopped sunflower kernals
One fourth cup Sesame seeds
One half teaspoon Salt
One fourth teaspoon Ground black pepper
16 ounce Spaghetti sauce (optional)

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower
kernals, sesame seeds, salt and pepper; pack into greased 9inch 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: "Vegable 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