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RICE AND NUT LOAF

(Cereals) - (The International Jewish Cook Book)







Boil one-half cup of rice (brown preferred); drain and dry it. Mix with
an equal quantity of bread crumbs. Add level teaspoon of salt and
one-half saltspoon of black pepper. Stir in one cup of chopped
nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one
egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan
into baking-pan and bake slowly three-quarters of an hour. Serve with
cream sauce or purée of peas.











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