Rice-Nut Loaf

[Guest guest]

Rice-Nut Loaf

 

3 cups cooked medium grain brown rice

2 cups shredded sharp Cheddar cheese

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 kernels

1/4 cup sesame seeds

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 16 ounce jar spaghetti sauce (optional)

 

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts,

sunflower kernels, sesame seeds, salt and pepper; pack into greased

9-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes until firm. Let cool in pan 10

minutes; unmold and slice. Serve with heated spaghetti sauce, if

desired.

Serves 6.

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Char Haz

charrem

 

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