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Recipe Name: Nutty Rice Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 12

1/3 Cup(s) Raw brown rice
2 Tablespoon(s) Butter
2 Cup(s) Sliced mushrooms
1 Cup(s) Grated zucchini
1/2 Cup(s) Grated onion
1 Chopped garlic clove
1 Egg
1 3/4 Cup(s) Finely ground walnuts
Peanuts, or cashews
1/2 Cup(s) Finely chopped parsley
1/4 Cup(s) Wheat germ
1 Teaspoon(s) Dried sage
1 Teaspoon(s) Dried basil
1/2 Teaspoon(s) Dried thyme
1/4 Teaspoon(s) Freshly ground pepper
Lettuce leaves
Sour pickles
Cook the brown rice according to package directions but eliminate
thesalt. 2) Melt the butter in a large skillet and saute the
mushrooms,zucchini, onions, and garlic until tender but not browned. 3)
Put thesaute vegetables in the container of an electric blender or
foodprocessor and whirl or process until smooth. Scrape into a bowl. 4)
Addthe cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme
andpepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a
375Foven 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
YorkTimes New Natural Foods CookbookFrom Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 171
Calories From Fat: 118
Total Fat: 14g
Cholesterol: 20.6mg
Sodium: 10.5mg
Potassium: 201.2mg
Carbohydrates: 9.8g
Fiber: 2.3g
Sugar: 1.3g
Protein: 4.7g

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