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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From International Vegitarian Cusine - a book I saved from my mom's garage sale. My hubby's only comment? He was worried I had undercooked the meat! Ingredients:
1 cup ground walnuts |
2 cups rice, cooked half done |
1/2 bunch parsley, chopped |
2 eggs, beaten |
4 tablespoons oil |
2 stalks celery |
4 onions, chopped |
1 green pepper, seeded and chopped |
1 (20 ounce) can tomatoes |
3 bay leaves |
2 garlic cloves |
1 teaspoon ground thyme |
salt and pepper |
1/2 lb cheese, shredded (cheddar is especially good) |
Directions:
1. Preheat oven to 350°F.
2. Grind walnuts in food processor until they resemble large crumbs. Add rice, parsley and eggs, set aside.
3. In a saucepan, saute celery, onions and pepper in the oil. When soft, but not brown, add the tomatoes with juice, the bay leaves, garlic and spices. Simmer gently for five minutes.
4. Remove bay leaves, add the rest to the food processor. Blend everything well.
5. Pour into greased loaf pans or baking dishes, sprinkle with cheese and bake for 45 minutes.
6. You can prepare this the day before up to adding the egg. The next day, add egg, sprinkle cheese and bake!
7. Also enjoy cold in a sandwich with mayo and lettuce.
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