Rice Nut Loaf
Yield
1 loafPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown rice
cooked |
|
| 8 | ounces |
cheddar cheese, very old, sharp
shredded |
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
carrots
shredded |
|
| ½ | cup |
bread crumbs
italian style |
|
| ¼ | cup |
walnuts
chopped |
|
| ¼ | cup |
sunflower seeds
chopped |
*
|
| ¼ | cup |
sesame seeds
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 16 | ounces |
spaghetti sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown rice
cooked |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
shredded |
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
carrots
shredded |
|
| 118 | ml |
bread crumbs
italian style |
|
| 59 | ml |
walnuts
chopped |
|
| 59 | ml |
sunflower seeds
chopped |
*
|
| 59 | ml |
sesame seeds
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 462.4 | ml/g |
spaghetti sauce
|
|
Directions
Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper, pack into greased 9 inch loaf pan.
Bake at 350℉ (180℃). for 50 to 60 minutes until firm.
Let cool in pan 10 minutes, unmold and slice. Serve with heated spaghetti sauce.
