Nutty Rice Pate
Description
This International appetizer features Raw brown rice 1/2 c Finely chopped parsley, Butter 1/4 c Wheat germ, Sliced mushrooms 1 teaspoon Dried sage, Grated zucchini 1 teaspoon Dried basil, Chopped garlic clove 1/4 teaspoon Freshly ground pepper. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Peanuts, or cashews 1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute 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 375F (191ðC) oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook
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Grated onion 1/2 ts Dried thyme
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 850.6kcal
- % Daily Value *
- Total Fat 75.2g116%
- Saturated Fat 10.4g52%
- Cholesterol 16.1mg6%
- Sodium 69.2mg3%
- Total Carbohydrate 36.2g13%
- Dietary Fiber 10.4g42%
- Sugars 8.1g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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