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
Transcribed cooking instructions as an idea can be found back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including spices such as rosemary and coriander. These new herbs and spices was responsible for a torrent in recipe manuscripts, the majority of which still exist in private collections. During the next few hundred years, the rich families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications are in high demand, mostly due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Nutty Rice Loaf recipe.
