Rice Nut Loaf

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 kernels, 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.

Servings: 6
Source: USA Rice Council