Nutty Rice Pate
Yield
12 servingsPrep
45 minCook
30 minReady
90 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
brown rice
|
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | cup |
zucchini
grated |
|
| ½ | cup |
onions
grated |
|
| 1 | large |
garlic cloves
chopped |
*
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
walnuts
or peanuts, or cashews, finely ground |
|
| ½ | cup |
parsley leaves
fresh, finely chopped |
|
| ¼ | cup |
wheat germ
|
|
| 1 | teaspoon |
sage
dried |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
lettuce
leaves |
*
|
| 1 | x |
pickles, sour
sour |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
brown rice
|
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
mushrooms
sliced |
|
| 237 | ml |
zucchini
grated |
|
| 118 | ml |
onions
grated |
|
| 1 | large |
garlic cloves
chopped |
*
|
| 1 | each |
eggs
|
|
| 414 | ml |
walnuts
or peanuts, or cashews, finely ground |
|
| 118 | ml |
parsley leaves
fresh, finely chopped |
|
| 59 | ml |
wheat germ
|
|
| 5 | ml |
sage
dried |
*
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
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 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.
