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Title: Nutty Rice Loaf
Categories: Diabetic, Allergy, Vegetarian, Rice
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 Medium cheddar cheese;
- shredded
3 Eggs; lightly beaten
1/2 ts Thyme
1/2 ts Marjoram
1/4 ts Black pepper
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 9x5" loaf pan with non-stick vegetable
spray. Combine ingredients and pack into loaf pan.
Bake 40 to 45 minutes or until brown on edges and firm to touch.
Cut into slices. Serve hot or at room temperature with a salad.
Microwave Instructions:
Microwave in glass loaf pan covered with wax paper for 8 minutes on
high power. Rotate once.
Stovetop Instructions:
If mixture holds together well enough, shape into patties and brown
in a non-stick frying pan.
Per serving: 247 calories, 13 g protein, 13 g fat, 20 g carbs,
4 g fiber, 154 mg sodium, 269 mg potassium, 157 mg cholesterol
Exchanges: 1 starch, 1 med-fat meat, 1 vegetable, 1/2 fat
Adapted from Am. Diabetes Assoc. Family Cookbook Vol III
Posted by: Elizabeth Rodier, Jan 1994
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