March 29, 2010

Rice Nut Loaf - Non Meat Loaf (Vegetarian)

Another book I get many recipes from is Nikki & David Goldbeck's American Wholefoods Cuisine.  It's been around awhile, since the 80's, I think. One of the best books I have used to introduce non meat entrees to my family. This recipe is so popular at our house, the book opens to this page.
Rice Nut Loaf

Rice Nut Loaf

1 1/2 cups cooked brown rice
1/2 cup wheat germ
3/4 cup chopped nuts, I use raw cashews or pecans
1/2 cup chopped sunflower seeds
1 large onion, chopped
about 2 cups sharp cheddar cheese, shredded, about 1/2 lb
1/2 tsp salt
1 tablespoon nutritional yeast (optional)
4 eggs, lightly beaten

Preheat oven to 350

Combine all ingredients and pack into an oiled 9-inch loaf pan. Bake for about 50 minutes until firm. Let cool in pan for 10 minutes; unmold and slice. Serve with Brown Gravy or any tomato or mushroom sauce.

This is a good dish to serve someone who is thinking about eating vegetarian more often. I served this one with mash potatoes and herb gravy. I steamed three red potatoes and a half a head of cauliflower in a shallow pan. I used low sodium vegetable broth to make the steam. The broth reduced some while steaming. When the potatoes were tender, I just mashed everything in the pan together and added about a tablespoon of coconut milk to make it a little creamier.

1 comment:

  1. This dish is perfection. I'm having it for breakfast this morning. :-)