Rice Nut Loaf
Source: Veg-able Rice from USA Rice Council
Yield: 6 servings

3 cups cooked brown rice
8 oz sharp cheddar cheese, shredded
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 tsp salt
1/4 tsp ground black pepper
16 oz spaghetti sauce (optional)

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