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Rice nut loaf
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| Artist: |
_ |
| Categories: |
Bakery, Cereals, Entrees, Loaf, Ovo-lacto, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Cooked brown rice | | 8
| oz | Sharp Cheddar cheese | | | -- shredded | | 4
| | Eggs, lightly beaten | | 1
| med | Onion, chopped | | 1
| cup | Shredded carrots | | 1/2
| cup | Italian-style breadcrumbs | | 1/4
| cup | Chopped walnuts | | 1/4
| cup | Chopped sunflower kernals | | 1/4
| cup | Sesame seeds | | 1/2
| tsp | Salt | | 1/4
| tsp | Ground black pepper | | 16
| oz | Spaghetti sauce (optional) |
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Procedures:
| 1 | Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. | | 2 | Bake at 350 °F. | | 3 | For 50 to 60 minutes until firm. | | 4 | Let cool in pan 10 minutes; unmold and slice. | | 5 | Serve with heated spaghetti sauce. | | 6 | Each serving provides: * 444 calories * 20.2 g. | | 7 | Protein * 25.9 g. | | 8 | Fat * 33.6 g. | | 9 | Carbohydrate * 2.5 g. | | 10 | Dietary fiber * 187 mg. | | 11 | Cholesterol * 546 mg. | | 12 | Sodium |
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