Title: Nutty Rice Loaf
Categories: Diabetic Allergy Meatless
Yield: 6 Servings

		Nonstick vegetable spray
1 1/2	c	Cooked brown rice
1	c	Zucchini shredded
1/4	c	Onion, chopped
1/2	c	Wheat germ
1/4	c	Walnuts, chopped
1	c	Med. cheddar cheese shredded
3		Eggs, lightly beaten
1/2	ts	Thyme
1/2	ts	Marjoram
1/4	ts	Black pepper

My notes: Omit wheat germ for gluten-free diet. Substitute bran if wheat germ is not available, used to add fiber.

Preheat oven to 350 F. Spray 9 x 5 inch loaf pan with non-stick vegetable spray. Combine ingredients and pack into loaf pan.

Bake 40 - 45 minutes or until brown on edges and firm to touch. Cut into slices. Serve hot or at room temperature with a salad.

OR Microwave in glass loaf pan covered with wax paper for 8 minutes on high power. Rotate once. OR if mixture holds together well enough, shape into patties and brown in a non-stick frying pan.

1/6 recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, 1/2 fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol

Adapted from Am. Diabetes Assoc. Family Cookbook Vol III Shared but not tested by Elizabeth Rodier, Jan 94

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