Recipe - Vegetarian Roast

8 One half ounce Long grain rice
7 ounce Button mushrooms, finely
chopped
5 ounce Whole grain bread crumbs
5 ounce Nuts (any kind such as
almonds, brazil nuts or
unsalted peanuts), chopped
5 ounce Low fat mozzarella cheese
4 Eggs
4 md Carrots, grated
3 md Onions, chopped
One fourth cup Sunflower or safflower oil
One fourth cup Dried parsley
One half teaspoon Ground black pepper
One fourth teaspoon Garlic powder

** Procedure **

1) Cook the rice in boiling water for 30 to 35 minutes, until tender, or
use an automatic rice cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be sure. When using an
automatic rice cooker, add a little more water for brown rice than you
would for white. ie. if you cook 2 small rice cooker cups of brown rice,
then fill the rice cooker pot to the 3 level with water.

2) Thoroughly blend everything in a large bowl or pot. Then pack the
mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have
been lightly oiled.

3) Bake at 350F (180C) for 1 to 1 One fourth hours or until firm to touch and
brown on top. Vegetarian Roast is traditionally served, hot or cold, with
tomato sauce or chutney.

: ** Variations **

Fry the onions, carrots, and mushrooms, in the oil until softened, before
adding them to the entire mixture in step #2. Serve with a legume soup,
such as pea soup or lentil stew. Replace the eggs with a commercial egg
substitute. Replace the mushrooms with green, red, or yellow peppers.
Replace the mozzarella with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or yellow peppers.

Contributed by: Walter Brown, ab684 August, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini