Title: Rice Nut Loaf
Categories: Vegetarian Ovo Main
Yield: 6 Servings

3	c	Cooked brown rice
8	oz	Sharp Cheddar cheese - shredded
4		Eggs; lightly beaten
1	md	Onion; chopped
1	c	Shredded carrots
1/2	c	Italian-style breadcrumbs
1/4	c	Chopped walnuts
1/4	c	Chopped sunflower kernals
1/4	c	Sesame seeds
1/2	ts	Salt
1/4	ts	Ground black pepper
16	oz	Spaghetti sauce (optional)

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 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce.

Each serving provides: * 444 calories * 20.2 g. protein * 25.9 g. fat * 33.6 g. carbohydrate * 2.5 g. dietary fiber * 187 mg. cholesterol * 546 mg. sodium

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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