Nutty Rice Pate
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 servingsPREP
45 minCOOK
30 minREADY
90 minThis 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
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.
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