3 3/4 cup ; water
1 1/2 cup rice, brown, raw
1/3 cup margarine, nondairy
2 cup onion, finely chopped
1 bell pepper, green or red, diced
1 egg replacer to equal 4 eggs
1/2 cup soymilk
2 1/2 cup nutritional yeast cheesy sauce
1 1/2 cup corn kernels, cooked
1/4 cup parsley, fresh
1/2 tsp each:
1 oregano
1 dill
1 salt
1 pepper to taste
2 cup zucchini, grated
2 cup squash, yellow, grated
4 scallions, chopped
4 cup broccoli pieces, bite-sized, and florets;
2 tsp margarine, nondairy
A Recipe for
Corn Squash & Rice Loaves
Most turkeys taste better the day after; my mother's tasted better the day before. |
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| Chinese Proverb |
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This is a recipe for Corn Squash & Rice Loaves from the recipe cookbook of Recipes-to-go (Meal)
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Bring the water to a boil in a heavy saucepan. Stir in the rice,
reduce the heat to a simmer, then cover and cook until the water is
abosrbed, about 35 minutes.
This may be done ahead of time.
Heat the margarine in a large skillet. Add the chopped onion and
saute over moderate heate until it is translucent. Add the diced bell
pepper and saute over moderate heat until the onion is golden. Remove
from heat.
In a large bowl, combine the egg replacer with the soymilk,
nutritional yeast cheesy sauce, corn kernels and herbs. Stir in the
cooked rice and the onion mixture and mix well. Add salt and pepper
to taste.
In the same skillet, combine the grated squashes with just enough
water to keep the bottom of the skillet moist. Cover and steam until
wilted, about five minutes. Stir in the scallions.
Preheat the oven to 350 degrees.
Oil two 9- by 5- by 3-inch loaf pans, preferably glass. Assemble as
follows: Transfer about one-fourth of the rice mixture to each of the
loaf pans and pat in. Divide the steamed squash evenly betwen the two
loaf pans and pat in over the rice mixture. Top each with the
remaining rice mixture. Sprinkle the tops with bread crumbs.
Bake for 60 minutes, or until the top and edges are golden and
crusty.
In the meantime, steam the broccoli until bright green and
crisp-tender. Drain and toss the vegetable with the margarine.
Once the loaves are done, cool for 10 minutes before slicing loaves
into 8 or 10 slices each, allowing for two slices per person. To
serve, arrange ths lices in an overlapping circular pattern on a
large platter.
Place the broccoli in the center.
From the files of DEEANNE
Serves: 8
Corn Squash & Rice Loaves Recipe brought to you by Recipes To-Go