Nutty Rice Pate

90 minutes Prep: 45 minutes Cook: 30 minutes

169 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1/3	cup	rice, brown
2	tablespoons	butter
2	cups	mushrooms	sliced
1	cup	zucchini	grated
1/2	cup	onion	grated
1	large	garlic clove	chopped
1	each	egg
1 3/4	cups	walnuts	or peanuts, or cashews, finely ground
1/2	cup	parsley leaves	fresh, finely chopped
1/4	cup	wheat germ
1	teaspoon	sage	dried
1	teaspoon	basil	dried
1/2	teaspoon	thyme	dried
1/4	teaspoon	black pepper	freshly ground
1	x	lettuce	leaves
1	x	pickles, sour	sour

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 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes.

5) Cool, remove from pan, and chill.

Serve in 1/4" thick slices on lettuce leaves with sour pickles.

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Nutrition Facts

Serving Size 63g

Amount per Serving

Calories 169 72% of calories from fat

	% Daily Value*
Total Fat 13.0g	21%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 23mg	1%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	9%
Sugars 1.0g
Protein 6.0g	13%

Vitamin A	6%		Vitamin C	10%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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