300 deg. F., approx. 30 to 40 minutes
6 - 8 servings
– Cook the brown rice in advance (see step 3)
– I have modified from the original (source unknown), to reduce the amount of cheese, eggs, and bread crumbs.
The original quantity is shown in brackets, with asterisk, i.e.: (* 2 cups).
1) Simmer in pot for 3 minutes:
– 2 chopped GREEN PEPPERS
– 1 cup PLAIN (SOY) MILK
Remove from heat and add:
– 2 cups grated strong CHEDDAR CHEESE (* 3 cups)
2) Sauté (in a small amt. of olive oil or butter):
– 2 cups sliced MUSHROOMS
– 1 clove crushed GARLIC
– 2 medium chopped ONIONS
Add to milk mixture when cheese has melted.
3) Add:
– 2 grated CARROTS
– 1 1/2 cups BREAD CRUMBS (* 2 cups)
– 2 1/2 cups cooked BROWN RICE (* 2 cups)
– 4 beaten EGGS (* 6 eggs)
– salt, black pepper (to taste)
4) Place in well-greased loaf pan or casserole dish. Bake uncovered, till uniformly set and very slightly brown on top.
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