Nutty Rice Pate

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.