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Nutty rice pate

Yield: 12 servings --

Ingredients:

• 1/3 c Raw brown rice 1/2 c Finely chopped parsley
• 2 tb Butter 1/4 c Wheat germ
• 2 c Sliced mushrooms 1 ts Dried sage
• 1 c Grated zucchini 1 ts Dried basil
• 1/2 c Grated onion 1/2 ts Dried thyme
• 1 lg Chopped garlic clove 1/4 ts Freshly ground pepper
• 1 Egg Lettuce leaves
• 1 3/4 c Finely ground walnuts Sour pickles Peanuts or cashews
• 1) Cook the brown rice according to package directions but eliminate the

Instructions:

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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