Try this Nutty Rice Pate recipe, or contribute your own.
Suggest a better description1) 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 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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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 54 | ||
Calories from Fat: 24 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 55.7mg | 2 % | |
Potassium 140.1mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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