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Nutty Rice Pate

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Submitted by cottageman

Vegetarian brown rice and walnut pate with sauteed mushrooms, zucchini, and herbs baked in a loaf pan. Slice and serve chilled on lettuce for an earthy, satisfying appetizer.

YIELD

12 servings

PREP

45 min

COOK

30 min

READY

90 min

This vegetarian pate brings together ground walnuts, brown rice, and sauteed mushrooms into a firm, sliceable loaf packed with earthy flavor. The vegetables get blended smooth before mixing with the rice and nuts, so every bite has a consistent, spreadable texture.

Wheat germ adds a toasty nuttiness and helps bind the loaf, while sage, basil, and thyme bring that classic savory herb backbone. Baked until set, then chilled and sliced thin, this pate is meant to be served cold on crisp lettuce leaves with sour pickles on the side.

Pro Tips

  • Grind the nuts fine in a food processor but stop before they turn into nut butter. You want a sandy, flour-like texture for the best structure.
  • Let the loaf cool completely in the pan before turning it out. Unmolding while warm leads to crumbling.
  • The pate firms up significantly after a few hours in the fridge. Make it a day ahead for the cleanest slices.
  • Slice with a sharp, thin knife dipped in hot water for smooth edges.

Variations

  • Cashew version: Swap walnuts for roasted cashews for a milder, creamier flavor.
  • Vegan: Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) and use olive oil instead of butter.
  • Smoky twist: Add 1 teaspoon smoked paprika and a splash of liquid smoke to the blended vegetables.

Ingredients

79
CUP ML BROWN RICE
2 30
TABLESPOONS ML BUTTER
2 473
CUPS ML MUSHROOMS
sliced
1 237
CUP ML ZUCCHINIS
grated
½ 118
CUP ML ONIONS
grated
1 1
LARGE LARGE GARLIC CLOVE
chopped *
1 1
LARGE EACH EGG
1 ¾ 414
CUPS ML WALNUTS
or peanuts, or cashews, finely ground
½ 118
CUP ML PARSLEY LEAVES
fresh, finely chopped
¼ 59
CUP ML WHEAT GERM
1 5
TEASPOON ML SAGE
dried *
1 5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
1
X LETTUCE
leaves, to taste *
1
X PICKLES, SOUR
sour, to taste *

Directions

1) Cook the brown rice according to package directions but eliminate the salt.

2) Melt the butter in a large skillet and sauté the mushrooms, zucchini, onions, and garlic until tender but not browned.

3) Put the sauté vegetables in the container of an electric blender or food processor and whirl or process until smooth.

Scrape into a bowl.

4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper.

Transfer into an oiled 9×5×3 inch loaf pan and bake in a 375℉ (190℃) oven for 30 minutes.

5) Cool, remove from pan, and chill.

Serve in ¼ inch thick slices on lettuce leaves with sour pickles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 169 72% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 23mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 10%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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