Ingredients
1 nonstick vegetable spray
1 1/2 cup cooked brown rice
1 cup zucchini shredded
1/4 cup onion, chopped
1/2 cup wheat germ
1/4 cup walnuts, chopped
1 cup med. cheddar cheese shredded
3 eggs, lightly beaten
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp black pepper
Directions
My notes: 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 9 x 5 inch loaf pan with non-stick
vegetable spray. Combine ingredients and pack into loaf pan.
Bake 40 - 45 minutes or until brown on edges and firm to touch. Cut
into slices. Serve hot or at room temperature with a salad.
OR Microwave in glass loaf pan covered with wax paper for 8 minutes
on high power. Rotate once. OR if mixture holds together well
enough, shape into patties and brown in a non-stick frying pan.
1/6 recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, 1/2
fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams
fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol
Adapted from Am. Diabetes Assoc. Family Cookbook Vol III Shared but
not tested by Elizabeth Rodier, Jan 94
Servings: 6 servings
Nutty Rice Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Rice; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, in truth as far back as ancient Egypt, and potentially, even further back. Having said that, sadly, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts are some ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he informs us how the ancient Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later on, we have two interesting recipe books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that we all know today, but instead accounts of the types of food prepared for the rich people of that time. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new spices and herbs caused an eruption in recipe books, most of which are kept safe in private cookery archives. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Nutty Rice Loaf recipe.
