Recipe: Rice-Nut Loaf

Rice-Nut Loaf
rec.food.veg.cooking/Eric Cugurs/2000

1 1/2 cups cooked brown rice
1/2 cup wheat germ
3/4 cup chopped walnuts
1/4 cup chopped sunflower seeds
1 large onion, chopped
2 cups shredded strong cheddar cheese
1/2 teaspoon salt
pepper
1 tablespoon nutritional yeast (optional)
4 eggs, lightly beaten

Preheat oven to 350F.
Combine all ingredients and pack into an oiled 9-inch loaf pan.
Bake for about 50 minutes until firm.
Let cool in pan for 10 minutes; unmold and slice.

Serve with tomato or mushroom sauce.

Various notes:

Rice: I use jasmine scented white rice for best result.
Wheat germ: keep in fridge.
Chopped nuts: I use food processor to chop nuts and onion together.
Nutritional yeast: You can buy at health food stores.