Title: Nutty rice loaf
 Categories: Low-cal, Vegetarian
      Yield: 6 Servings
 
           Nonstick vegetable spray
  1 1/2 c  Cooked brown rice
      1 c  Zucchini shredded
    1/4 c  Onion, chopped
    1/2 c  Wheat germ
    1/4 c  Walnuts, chopped
      1 c  Med. cheddar cheese shredded
      3    Eggs, lightly beaten
    1/2 ts Thyme
    1/2 ts Marjoram
    1/4 ts Black pepper
 
  My notes:  Omit wheat germ for gluten-free diet.  Substitute bran if
  wheat germ is not available, used to add fiber.
  
  Preheat oven to 350 F.  Spray 9 x 5 inch loaf pan with non-stick
  vegetable spray.  Combine ingredients and pack into loaf pan.
  
  Bake 40 - 45 minutes or until brown on edges and firm to touch.  Cut
  into slices.  Serve hot or at room temperature with a salad.
  
  OR Microwave in glass loaf pan covered with wax paper for 8 minutes
  on high power.  Rotate once.  OR if mixture holds together well
  enough, shape into patties and brown in a non-stick frying pan.
  
  1/6 recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, 1/2
  fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams
  fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol
  
  Adapted from Am. Diabetes Assoc. Family Cookbook Vol III Shared but
  not tested by Elizabeth Rodier, Jan 94