I always make this at Thanksgiving and several other times during the
year, too. My omni husband loves it, and so do my kids.
Walnut Rice Roast:
1 c. cooked rice (you can use white or brown rice)
1 c. bread crumbs
1 c. liquid (original recipe calls for milk...I have used water, milk,
soy milk, and broth. Tastes great with any of these)
¾ c. finely chopped walnuts
½ c. finely chopped carrots
1 c. finely chopped onion
3 T. oil
(original recipe calls for one egg, I've done it with and without and
noticed no difference so now I leave it out)
1 t. salt/to taste
fresh ground pepper
1-2 T. fresh chopped parsley
Combine all ingredients and place in an oiled loaf pan. Bake at 350
degrees for approx. 45 minutes.
Note: I'd recommend using a food processor for the carrot, onion, and
walnuts - it makes the texture of the finished loaf much nicer.
Also, this doesn't come out of the pan in perfect slices when it is
hot, but it is still REALLY yummy, especially with mashed potatoes and
vegan gravy!
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