Corn, Squash, And Rice Loaves

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* Exported from MasterCook *

 

Corn, Squash, And Rice Loaves

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 151

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups raw brown rice

2 tablespoons canola oil

2 cups finely chopped onions

1 medium green or red bell pepper -- diced

4 eggs -- beaten

1/2 cup buttermilk or soymilk

2 cups grated reduced-fat cheddar cheese

OR cheddar-style soy cheese

1 1/2 cups cooked corn kernels

1/4 cup chopped fresh parsley

1/2 teaspoon dried oregano

1/2 teaspoon dill

salt and pepper -- to taste

2 cups grated zucchini

2 cups grated yellow squash

4 scallions -- chopped

fine dry bread crumbs

4 cups Brussels sprouts

OR bite-sized broccoli pieces and florets -- steamed

crisp-tender

2 teaspoons reduced-fat margarine

 

8 to 10 servings

 

This delicious main dish is a tribute to three abundant American crops.

 

Bring 3 3/4 cups of 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

absorbed, about 35 minutes. This may be done ahead of time.

 

Heat the oil in a large skillet. Add the chopped onions and saute over

moderate heat until translucent. Add the diced bell pepper and continue to

saute until the onions are golden. Remove from heat.

 

In a large bowl, combine the beaten eggs with the buttermilk, cheese, 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 5 minutes. Stir in the scallions.

 

Preheat the oven to 350 degrees.

 

Oil 2 9- by 5- by 3-inch loaf pans, preferably glass. Assemble as follows:

Transfer about 1/4 of the rice mixture to each of the loaf pans and pat

in. Divide the steamed squash evenly between the 2 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, if using Brussels sprouts, trim them and cut an X into the

base. Cook in 2 inches or so of water in a large, covered saucepan until

tender but not overdone, stirring occasionally. If using broccoli, steam

until bright green and crisp-tender. Drain and toss the vegetables with

the margarine.

 

Once the loaves are done, cool for 10 minutes before slicing loaves into 8

or 10 slices each, allowing for 2 slices per guest. To serve, arrange the

slices in an overlapping circular pattern on a large platter. Place the

Brussels sprouts or broccoli in the center.

 

Calories: 288, Carbohydrate: 31 g, Total fat: 11 g, Cholesterol: 113 g,

Protein: 14 g, Sodium: 240 mg

 

 

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