Nutty Rice Pate Recipe
I have a recipe which is very near and dear to my heart and that is of Nutty Rice Pate. This Nutty Rice Pate is a perfect Appetizer. It would be a sin to not try this sinfully delicious Nutty Rice Pate recipe.
Ingredients
1/3 cup raw brown rice
2 tablespoons butter
2 cups sliced mushrooms
1 cup grated zucchini
1/2 cup grated onion
1 large clove garlic, finely chopped
1 egg
1 3/4 cups finely ground dry roasted peanuts, walnuts, or cashews
1/2 cup finely chopped parsley
1/4 cup wheat germ
1 teaspoon dried leaf sage
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Lettuce leaves
Sour pickles
Directions
1. 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, onion, and garlic until tender but not browned.
3. Put the sauteed 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, egg, nuts, parsley, wheat germ, sage, basil, thyme, and pepper. Transfer to an oiled 9- by 5- by 3-inch loaf pan and bake in a 375-degree oven for 30 minutes.
5. Cool, remove from pan, and chill.
2. Melt the butter in a large skillet and saute the mushrooms, zucchini, onion, and garlic until tender but not browned.
3. Put the sauteed 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, egg, nuts, parsley, wheat germ, sage, basil, thyme, and pepper. Transfer to an oiled 9- by 5- by 3-inch loaf pan and bake in a 375-degree oven for 30 minutes.
5. Cool, remove from pan, and chill.
